Roasted Carrot and Houmous Dip Recipe at MyDish

Roasted Carrot and Houmous Dip

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Method

  • This makes a tasty change to traditional hummus and is perfect for a light lunch, snack or appetiser when entertaining. Plus all the veg help you on your way to 5-a-day.

  • Preparation time: 10mins Cooking time: 15mins Serves: 4
  • Per serving: 181 calories, 8g fat, 1.2g saturates, 11.7g sugars, 0.6g salt

  • 1. Preheat the oven to 220ºC/Fan 200C/400ºF/Gas Mark 6. Place the carrots in a small roasting tin, add the garlic, cumin and 1tbsp of the olive oil, then toss to mix – tuck the garlic under the carrots. Roast for 15-20mins or until the carrots are lightly charred and tender.
  • 2. Add the chick peas to the roasting tin and stir well to capture all the cooking juices. Slip the garlic from their papery skin – discard the skin. Transfer to a food processor, add the remaining oil and lemon juice, then whiz on the pulse setting to form a creamy puree. Season to taste with salt and ground black pepper.
  • 3. Transfer to a bowl and serve with the vegetable crudités.

  • For more delicious recipes check out www.britishcarrots.co.uk.
  • Ingredients

    • 350g carrots, washed, trimmed and cut into 2cm chunks
    • 3 cloves of garlic, unpeeled
    • 2tsp cumin seeds
    • 2tbsp olive oil
    • 1 (410g) can chick peas in water, drained
    •  juice of 1 lemon
    •  salt and freshly ground pepper
    •  
    • FOR THE CRUDITES:
    • 1 carrot, peeled and cut into batons
    • 1 green pepper, cut into batons
    • 10 cherry tomatoes
    • 10 button mushrooms

    By Views 1004  Added Tue Jun 8 2010