This hummus has a bit of extra sweetness added by the roasted carrots.
The recipe makes about 200 ml hummus. You can easily double it and keep a bit extra in the fridge. It will keep for a few days.
Cooking time: 40 minutes, if you are using pre-cooked chickpeas.
- 200 ml / 130 g / 4 oz pre-cooked chickpeas
- 3 carrots
- 1 clove garlic
- 0.5 lemon
- 1 tsp ground cumin
- 4 tbsp olive oil
- Salt and pepper
- Heat the oven to 200 degrees Celsius / gas mark 6 / 400 degrees Fahrenheit.
- Peel and shred 3 carrots. Put them on a baking tray and pour over 2 tbsp olive oil, salt and pepper and roast them in the oven for 20 minutes.
- Take a moment to just breathe. Sit down and relax. Close your eyes and notice your breathing. Breathe in through your nose and feel the air flowing down the throat and into the lungs. Pause and let the air escape through the mouth. Feel the movement of air through each breath. When thoughts come, let them pass and continue to focus on breathing. When you feel ready, open your eyes and stretch out.
- Rinse 200 ml pre-cooked chickpeas and add them to a bowl. Press in 1 clove of garlic and the juice from half a lemon. Add 2 tbsp olive oil and season with 1 tsp ground cumin.
- When the carrots are done, add them to the bowl with the other ingredients and mix it all. If the hummus is too thick, add a little more lemon juice or a few drops of water.