I found myself with a large pile of carrots that needed using from my last veggie box delivery, so decided to something a little different and make a carrot hummus to take with me to work and snack on during the week. The recipe is from Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday cookbook and it was both simple and delicious – just how I like recipes to be!
Ingredients List
- Cumin seeds
- Coriander seeds
- Olive oil
- Carrots
- Honey
- Garlic cloves
- Lemon juice
- Orange juice
- Tahini
- Salt & Pepper
Steps
- Preheat the oven to 200C
- Toast the cumin and coriander seeds in a dry pan for a minute, until fragrant
- Grind in a mortar and pestle to a fine powder
- Whisk oil, honey and spices together in a large bowl
- Chop the carrots into 5-6cm pieces and add to the dressing
- Toss to coat, season with salt and pepper, add the garlic and then pop in the oven for around 35 minutes
- Allow to cool slightly then put in a blender with remaining ingredients
- Pulse to a puree, then enjoy!
Step 2: Toasted seeds
Step 3: Grind to a powder
Step 6: Ready for roasting
Step 7: Roasted carrots
Step 8: In the blender
Yum!
Do you have a favourite snack food? Any dip suggestions for me?
Share the Love
I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Lisa @ Greek Vegetarian
March 14, 2013 at 10:41 am (12 years ago)Wow, this sounds amazing! I’ve never heard of hummus without the chickpeas. Off to see Neil Young at Day on the Green this weekend so I might do a batch of this to add to the picnic hamper. Thanks for the recipe!
I Spy Plum Pie (admin)
March 14, 2013 at 11:01 am (12 years ago)Neither had I! It’s pretty tasty, although I think next time I’ll add more garlic and lemon juice than I did this time. Neil Young should be amazing – very jealous! Let’s hope the weather plays nice for you!