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Roast carrot & crispy chickpea houmous
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Serves: 6-8 as part of a spread
450g sweet kingdom carrots, trimmed and cut into 2.5cm chunks
6 garlic cloves, unpeeled
1 tsp sweet smoked paprika, plus extra to serve
1 tsp cumin seeds
1 tsp ground coriander
6 tbsp extra virgin olive oil, plus a drizzle to serve
400g can chickpeas, drained, liquid reserved
3 tbsp tahini
1 unwaxed lemon, juice
a few sprigs coriander, leaves picked (optional)
1. Preheat the oven to 190˚C, gas mark 5. Put the carrots in a roasting tin with the garlic. Sprinkle over the spices and season; drizzle with 2 tbsp olive oil. Toss together, then roast for 25 minutes. Push to one side of the tin, then add 2 tbsp of the drained chickpeas to the other side and roast for a further 20-25 minutes, until the carrots are very tender and golden. Remove from the oven and leave to cool.
2. Remove the roasted chickpeas from the tin and set aside. Squeeze the garlic from its skins into a food processor, then add the carrots and roasting tin juices, the tahini and the remaining (unroasted) chickpeas; whizz until smooth. Pour in the lemon juice and remaining 4 tbsp oil. Keep the motor running and add enough of the chickpea liquid (4-5 tbsp) to make a smooth, creamy houmous. Season and serve with a drizzle more oil, the crispy roasted chickpeas and a sprinkling of paprika on top, plus some coriander leaves, if liked. Delicious served with flatbreads and/or winter crudités.
Typical values per serving:
Per serving (6). Vegan. High in vitamin A (998µg)
This recipe was first published in October 2020.