Hummus never tasted so good! The combination of smoky roasted carrots and creamy walnuts with zingy lemon will have you keeping a stash of this in the fridge at all times! Enjoy with crudités or toasted bread
Prep Time 30 minutesminutes
Servings 3
Calories 238kcal
Ingredients
For the hummus:
200gcarrotscut into sticks
1tspcumin seeds
1tbspextra virgin olive oil
1x 400g tin chickpeasdrained
2tbsptahini
Juice of 1 lemon
80gCalifornia walnutstoasted
Splash of water
Salt and pepper to taste
To serve:
A handful of green olivesroughly chopped
2slicesof preserved lemonsthinly sliced
Small bunch corianderroughly chopped or torn
Additional extra virgin olive oiloptional
Instructions
Preheat the oven to 180°C.
Place the carrots onto a small roasting tray and sprinkle over the cumin and olive oil. Roast in the oven for 25-30 minutes, or until tinged golden.
Place the roasted carrots, chickpeas, tahini, lemon juice and 50g of the California walnuts into a food processor and blitz until smooth, adding in a splash of water if you need to loosen the mixture a little. Season to taste with salt and pepper.
Spoon the hummus into your chosen container, then top with the olives, preserved lemon slices, coriander and leftover walnuts. Drizzle over some extra olive oil.