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Roasted Carrot Hummus

Vegan | Gluten free 

Prep: 5 mins
Cook time: 30 mins

roasted carrot hummus

 

Everything tastes better when it’s homemade, so try your hand at this easy roasted carrot hummus dip recipe! Perfect for serving up with crackers and vege sticks on a Sunday afternoon.

Chickpeas are powerhouses of nutrition! They contain dietary fibre, polyunsaturated fatty acids, vitamin A, vitamin E, vitamin C, folate, magnesium, folate, potassium and iron – they are the hero of this dish.

roasted carrot hummus

 

Ingredients
  • 2 x organic carrots – cut into quarters
  • 1 x can (4000g) absolute organic chickpeas
  • 2 x cloves of garlic
  • 2 x tbsp. OWN unhulled tahini
  • 5 x tbsp. Absolute Organic olive oil
  • 2 x tbsp. Hemp foods Australia hemp oil
  • 2 x cloves garlic
  • 2 x tbsp. hemp seeds
  • 2 x juice of organic lemons
  • salt and pepper to taste

 

carrot-hummus2

 

Method:
  1. Preheat oven to 180 degrees Celsius
  2. Chop carrots into quarters (leave skin on) and drizzle with olive oil and salt and pepper and place onto a lined baking tray.
  3. Pop carrots in the oven and bake for 20-25 minutes turning once or twice
  4. Remove from oven and allow to cool
  5. In a blender or food processor add the carrots, tahini, hemp seeds, olive oil, garlic, lemon juice and chickpeas and blend until completely smooth.
  6. Use as a dip, toast topper or as the perfect 3pm snack.

 

Recipe by: Bridget Hunt
@bridgethunt_

 

carrot hummus

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