04 May Roasted Carrot Hummus

INGREDIENTS

• 1 can chickpeas
• ½ cup chickpea brine
• 3 big carrots, peeled
• 1 tsp cumin
• 1 clove garlic, peeled
• Olive oil to drizzle 
• ½  lemon, zested and squeezed
• 2 Tbsp tahini
• 1 tsp paprika
• 1 tsp honey 
• 1/3 cup olive oil 
• Salt and pepper 
  

METHOD 

1. Preheat the oven to 180’C.
2. Place the carrots and garlic cloves on an oven tray, drizzle with olive oil, cumin and salt.
3. Roast for 30 minutes or until soft. 
4. Place roasted veg and the rest of the ingredients in the blender, blitz until smooth.
5. If the mixture is too thick add a splash of water to loosen it. 
6. Season to taste, enjoy!
7. Store in a jar/airtight container in the fridge for up to 4 days.