Roasted Carrot and Hummus Dip

Name: Roasted Carrot and Hummus Dip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 350 grams organic carrots, washed, trimmed and cut into 2cm chunks; 1 x 400g tin organic chickpeas, drained and rinsed; 2 teaspoons cumin seeds; 3 cloves garlic, unpeeled; 1 juice of lemon; 2 Tbsps olive oil

You can never have too many hor d'oeuvre recipes, so give Roasted Carrot and Hummus Dip a try. This recipe serves 4. One serving contains 107 calories, 1g of protein, and 7g of fat. It will be a hit at your The Super Bowl event. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up carrots, g tin chickpeas, juice of lemon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe is typical of middl eastern cuisine.

Instructions

Preheat the oven to 220c/Gas Mark 7

Equipment you will use

Oven

Place the carrots in a small roasting tin, add the garlic, cumin and 1 tbsp of the olive oil and toss to mix.

Ingredients you will need

Olive Oil

Carrot

Garlic

Cumin

Place the garlic under the carrots and roast for 15-20 minutes or until the carrots are tender and lightly charred.

Ingredients you will need

Carrot

Garlic

Add the chickpeas to the roasting tin ans stir well to coat them with the cooking juices.

Ingredients you will need

Chickpeas

Remove and discard the skins from the garlic.

Ingredients you will need

Garlic

Transfer the ingredients to a food processor, add the remaining oil and lemon juice, then use the pulse setting to blend to a creamy puree. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper