Roasted Carrot and Houmous Dip

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

Carrots, Washed, Trimmed And Cut Into 2cm Chunks 350g
Cloves Of Garlic, Unpeeled 3
Cumin Seeds 2tsp
Olive Oil 2tbsp
Chick Peas In Water, Drained 1 (410g) Can
Juice Of 1 Lemon
Salt And Freshly Ground Pepper

For the crudites:

Carrot, Peeled And Cut Into Batons 1
Green Pepper, Cut Into Batons 1
Cherry Tomatoes 10
Button Mushrooms 10

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