Caramelised Roast Carrot Hummus served with GF Toast
Gluten free | Vegan | Dairy free
Cook time: 30 mins
Hummus is a popular dish commonly enjoyed in Middle-Eastern and Mediterranean cuisines, around the globe.
What nutrients are in this?
Carrots have a bright orange colour, which means they are rich in vitamin A in the form of beta-carotene; they are also a great source of fibre, vitamin K1, potassium and numerous antioxidants. Another compound found in carrots is Lutein – which is an antioxidant that is extremely beneficial for eye health. It is also worth noting, that eating a healthy source of fat with carrots assists the body’s absorption of the vitamins.
Chickpeas contain considerable amounts of fibre, protein, vitamin B6 and manganese, as well as other nutrients, making them the perfect addition to your diet.
Tahini is also a rich source of protein, B vitamins, vitamin E, and minerals such as magnesium, iron, and calcium, which are great for protecting the heart.
- 6 Dutch carrots
- 1 can of organic chickpeas
- ¼ cup of hulled tahini
- 3 cloves of roasted garlic
- 1 tbsp of olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- The juice from a quarter of a lemon
- Salt & pepper to taste
- ½ tbsp maple syrup
Optional serving ingredients
- Sliced radish
- Toasted Gluten Freedom Bread
- Smoked paprika
- Olive oil for drizzling
- Toasted pine nuts
- Preheat the oven to 180 degrees Celsius. Prepare the carrots and garlic cloves and place on a lined baking tray with ½ the olive oil. Roast for 20-30 minutes or until tender and golden brown.
- Place the chickpeas, tahini, the remaining olive oil, lemon juice, salt and pepper, the carrots, cumin, garlic and paprika to a food processor of high-speed blender. Blend on medium to high speed until smooth, add some more olive oil or water to the mixture if it is too thick.
- Transfer the hummus to a dish. Drizzle with olive oil and season with salt and pepper. Serve with fresh crusty bread, and top with your choice of toppings, use the ingredients above as a guide.
Recipe by: Maddie Bingham