If we’re invited to a dinner party or gathering in somebody’s home, we generally wouldn’t want to arrive empty handed. Sometimes a bottle of wine or flowers will do the job, but if the host requests we bring a dish, we usually end up preparing something simple to prepare yet impressive enough for company.
Hummus is always a reliable option when feeding a crowd, with seemingly endless combinations of roasted vegetables you can incorporate to jazz it up. Roasted peppers, butternut squash and beets are all great picks, but this roasted carrot version laced with spices just might be our new favourite.
Roasted Carrot Hummus
Ingredients:
|
1 bunch carrots, peeled 1 teaspoon olive oil (plus more for topping) 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon smoked paprika 1/2 teaspoon cardamom 1/2 teaspoon coriander |
1/2 teaspoon ground black pepper 1 can chickpeas, drained 1/3 cup tahini 1 lemon, juiced 2 garlic cloves 1-2 tablespoons water (as needed) 1/4 cup walnuts (for topping, optional) 1 tablespoon sesame seeds (for topping, optional) |
Method:
Preheat oven to 375. On a foil-lined baking sheet, drizzle olive oil on carrots before seasoning with salt, cinnamon, smoked paprika, cardamom, coriander and black pepper. Toss the carrots around so they are well coated. Baked uncovered for 30-40 minutes, just until a knife easily slides through. They should be soft, but not mushy. Remove from oven and set aside to cool slightly.
In a high-powered blender or food processor, combine chickpeas, tahini, lemon juice, garlic and a pinch of salt. Add roasted carrots, and blitz everything together until well combined. If the mixture is too thick, add a teaspoon or two of water as needed.
Top with good glug of quality olive oil, along with walnuts and sesame seeds (optional). Keeps for up to one week in the refrigerator.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
