California Walnut and Roasted Carrot Hummus

Ingredients

For the hummus: 

200g carrots, cut into sticks 

1 tsp cumin seeds 

1 tbsp extra virgin olive oil 

1 x 400g tin chickpeas, drained  

2 tbsp tahini 

Juice of 1 lemon 

80g California walnuts, toasted 

Splash of water  

Freshly Ground Black Pepper, to taste 

 To serve: 

A handful of green olives, roughly chopped  

2 slices of preserved lemons, thinly sliced  

Small bunch coriander, roughly chopped or torn 

Additional extra virgin olive oil (optional) 

 

Preparation time: 5 minutes
Cooking time: 25 minutes

Serves: 4

Nutrition: Per serving
Energy
318 Kcals
Fat
24g
Saturates
2.9g
Sugars
3.5 g
Salt
0.06g

Hummus never tasted so good! The combination of smoky roasted carrots and creamy walnuts with zingy lemon will have you keeping a stash of this in the fridge at all times! Enjoy with crudités or toasted bread.

Ingredients

For the hummus: 

200g carrots, cut into sticks 

1 tsp cumin seeds 

1 tbsp extra virgin olive oil 

1 x 400g tin chickpeas, drained  

2 tbsp tahini 

Juice of 1 lemon 

80g California walnuts, toasted 

Splash of water  

Freshly Ground Black Pepper, to taste 

 To serve: 

A handful of green olives, roughly chopped  

2 slices of preserved lemons, thinly sliced  

Small bunch coriander, roughly chopped or torn 

Additional extra virgin olive oil (optional) 

Method

Preheat the oven to 180°C.  

Place the carrots onto a small roasting tray and sprinkle over the cumin and olive oil. Roast in the oven for 25-30 minutes, or until tinged golden.   

Place the roasted carrots, chickpeas, tahini, lemon juice and 50g of the California walnuts into a food processor and blitz until smooth, adding in a splash of water if you need to loosen the mixture a little. Season to taste with pepper. 

Spoon the hummus into your chosen container, then top with the olives, preserved lemon slices, coriander and leftover walnuts. Drizzle over some extra olive oil.

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