What you need:
For the carrots:
- 2 large, organic carrots, peeled and chopped
- 1 tsp olive oil
For the hummus:
- 2 cloves garlic, minced
- 6 tbsp tahini
- Juice one - two lemons (to taste)
- 5 tbsp olive oil
- 2 roasted carrots
- 2 tins chickpeas, drained (reserve aquafaba)
- ½ tsp - 1 tsp cumin (to taste)
- ½ tsp chilli flakes
- ¼ tsp turmeric (optional)
- Salt and pepper, to taste
Instructions:
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To roast your carrots, preheat the oven to 200C. Place chopped carrots onto a lined baking tray and drizzle with olive oil. Roast in the oven for 20 minutes, or until golden and tender. Set aside to cool.
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To make your hummus, blend together the garlic, tahini and lemon juice for a few minutes, until creamy. Add in the olive oil, roasted carrots and chickpeas, along with the spices, and blend once more. Add in the reserved aquafaba - one tablespoon at a time - and blend until you achieve your desired texture. Season to taste.
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Store in an airtight container until ready to eat.
