Carrot-houmous

Carrot houmous

This sweet, slightly spicy dip is a tasty twist on the classic – and a great way to use up carrots

By , 22 August 2017

(4 votes)

Carrot houmous
  • 30 Mins

  • Serves: 6

Nutritional Info
Each 233g serving contains
  • Energy

    848KJ

    203KCAL

    10%
  • Fat

    9.8g

    med

    14%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    9.6g

    low

    11%
  • Salt

    0.30g

    low

    5%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
Ingredients
  • 700g carrots (roughly chopped)
  • 2tbsp olive oil, plus 1tsp to drizzle
  • 2tsp ground cumin
  • 2 cloves garlic (left in skin)
  • 2tbsp tahini
  • Juice ½ lemon
  • To Serve
  • 2 pittas (grilled)
  • 1 Little Gem lettuce (cut in 6 lengthways)
  • 1 cucumber (cut into sticks)
  • Lemon wedges
  • Mint leaves
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the carrots on a baking tray and toss with 1tbsp oil and the cumin. Roast for 20-25 mins or until tender, adding the garlic for the last 15 mins.

  • Leave the garlic to cool a little then squeeze out the flesh into a processor. Add the carrots, tahini, lemon juice, 2tbsp olive oil and some black pepper. Whiz until puréed – but don’t over-blitz.

  • Top the houmous with 1tsp olive oil and black pepper, and serve with the lettuce, cucumber, pittas, lemon wedges and mint leaves.