Roasted Carrot Hummus

Vegan | Gluten free 

Prep: 5 mins
Cook time: 30 mins

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.

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

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_