Introduction: Smokey Slow Roasted Carrot Hommus
Having a few friends over this evening and thinking about doing something homemade, healthy and simple for snacks? May I recommend hommus, not everyday hommus, but hommus made with love, time and a little paprika!!
Step 1: Ingredients
Girls lets get it all together.
You're going to need
600g chickpeas (hydrated weight), I like to skin them for a smoother overall texture.
3 carrots, peeled and chopped into large segments
5 cloves garlic
1 tsp ground cumin
1 tsp ground smokey paprika
1/3 cup extra virgin olive oil
1/2 cup hulled tahini
Salt and pepper to taste
Step 2: Roast the Roots
Pop your oven up to 150C
Get those carrot pieces, garlic cloves (skin on), spices and 1tbs of olive oil on a tray.
Sprinkle on your cumin and paprika.
Give that tray a little mix up love.
Pop the tray in the oven for 40mins.
Step 3: CHICKPEAS!!
After 40mins, places your drained chickpeas on the tray with your carrots.
Swizzle it around and drizzle a little more oil on if necessary.
Return to the oven and give a further 40mins or until all vegetables are tender.
Roasting the chickpeas I feel gives a more developed flavour.
Step 4: Girl Get Those Babies Out of the Oven
The step name says it all.
Let the vegetables cool.
Step 5: Whiz and Blend.
Remove garlic cloves from your tray.
Place carrots and chickpeas in the food processor.
Remove garlic from its skin and place in blender.
Pour remaining olive oil and tahini in the processor.
Juice one lemon and pour over chickpeas.
Pulse all ingredients.
If desired juice and incorporate a second lemon.
Continue to pulse, adding water until you reach your desired consistency.
Add salt and pepper to taste.
Place in the fridge to cool.
Step 6: Serve That Baby Up.
I like to swirl my hommus in a shallow bowl and add a little more oil to the surface with a sprinkle of paprika for a little kick.
Serve hommus with whatever you like to dip in it, carrots, capsicum, biscuits, your face...