Name: Carrot & cumin hummus with swirled harissa
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Ingredients: 600g carrots; 2 tbsp olive oil; 1 tsp cumin seeds; 1 garlic bulb; juice of 1 lemon; 120ml extra virgin olive oil; 400g can of chickpeas drained and rinsed; rose harissa; flatbreads to serve

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Carrot & cumin hummus with swirled harissa

Carrot & cumin hummus with swirled harissa

Good Food team

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Serves 8

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 4.4 out of 5.10 ratingsRate

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

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g carrots
2 tbsp olive oil
1 tsp cumin seeds
1 garlic bulb
juice of 1 lemon
120ml extra virgin olive oil
400g can of chickpeas

drained and rinsed
rose harissa
flatbreads

to serve

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Nutrition: per serving

kcal239
fat19g
saturates3g
carbs11g
sugars6g
fibre5g
protein3g
salt0.1g

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.

Recipe from Good Food magazine, August 2016

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A star rating of 4.4 out of 5.10 ratings

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