Carrot & cumin hummus with swirled harissa

Ingredients
  • 600g carrots
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 garlic bulb
  • juice of 1 lemon
  • 120ml extra virgin olive oil
  • 400g can of chickpeas , drained and rinsed
  • rose harissa
  • flatbreads , to serve
Method
STEP 1
Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.
STEP 2
Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.

Made on
Tilda