Roasted Carrot Hummus with Pitta and Veggies

Mon, 30 April 2018

(Picnics, lunches)

What you need

8 carrots quartered

4 cloves garlic (with skin on)

Drizzle rapeseed oil

400g tin chickpeas

4 tablespoons extra virgin olive oil

4 tablespoons tahini

Juice 1 lemon

Zest and Juice of 1 clementine

Large sprig rosemary (you can tweak according to your own tastes)

To serve

Chopped veggies into the same sized shapes. I used raw beans, raw courgettes, raw carrots. For smaller babies gently steam veggies until they are soft enough to eat. Good quality Pitta bread

HOW TO MAKE IT

Pre-heat oven to 180ºC.

Place the quartered carrots on a baking tray along with the cloves of garlic (keep the garlic skin on).

Roast for around 25 minutes until the carrot is soft.

Remove the skin from the garlic then add all of the ingredients for the hummus to a blender.

Blend until it has a super smooth and creamy texture.

If the hummus is too thick you can add a little extra water (one tablespoon at a time) until you get the consistency you prefer.

Serve with chopped veggies and pitta bread.

Watch how it's made below: