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Carrot & cumin hummus with swirled harissa

Carrot & cumin hummus with swirled harissa

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A spicy rose harissa swirl makes this hummus a little bit special. It's vegan, gluten free and totally irresistible

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal239
fat19g
saturates3g
carbs11g
sugars6g
fibre5g
protein3g
salt0.1g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.

  • STEP 2

    Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.

Goes well with

Recipe from Good Food magazine, August 2016

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Overall rating

Rating: 4 out of 5.6 ratings
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