Cumin & honeyed carrot houmous

Name: Cumin & honeyed carrot houmous
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 650 g pack Waitrose Duchy Organic Carrots, peeled; 4 tbsp extra virgin olive oil; ½ tbsp ground cumin, plus 1/2 tsp; 2 tbsp clear honey; 400 g can chickpeas, drained (liquid reserved); 1 clove/s garlic, peeled; 80 g tahini; ½ tsp sea salt flakes, plus a pinch; 1 lemon, juice; 2 tbsp sunflower seeds; ½ tsp paprika, plus extra to serve; Toasted sourdough, focaccia or pitta, to serve

Ed Smith's homemade houmous is always pleasing. Sunflower seeds and roast carrots add flavour and texture to this version.

4 out of 5 stars(3) Rate this recipe

VegetarianHealthyLow in saturated fat

Serves4
CourseStarter
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

650g pack Waitrose Duchy Organic Carrots, peeled
4 tbsp extra virgin olive oil
½ tbsp ground cumin, plus 1/2 tsp
2 tbsp clear honey
400g can chickpeas, drained (liquid reserved)
1 clove/s garlic, peeled
80g tahini
½ tsp sea salt flakes, plus a pinch
1 lemon, juice
2 tbsp sunflower seeds
½ tsp paprika, plus extra to serve
Toasted sourdough, focaccia or pitta, to serve

Preheat the oven to 220°C, gas mark . Keep the carrots whole unless thicker than your thumb, in which case halve lengthways. Spread out in a roasting tin, toss with 2 tbsp oil and ½ tbsp cumin, then roast for 25 minutes. Shuffe the tin and transfer ½ of the carrots to a chopping board; set aside. Drizzle the honey over the remainder and add 80g chickpeas to the tin. Roast for10-15 minutes until the carrots are singed.
Meanwhile, transfer the remaining chickpeas and the chickpea liquid to a saucepan with the garlic. Roughly chop the partly cooked carrots, then add to the pan and simmer gently for 10 minutes (top up with water to cover if necessary). Use a slotted spoon to transfer the chickpeas and carrots to a blender. Add 125ml cooking liquid (or water if necessary), plus the tahini and ½ tsp salt; blend until smooth. Stir in the lemon juice, then put the houmous in a serving bowl, making an indent in the middle.
Toast the seeds in a dry pan with ½ tsp paprika, ½ tsp cumin and a pinch of sea salt. Pile the roasted carrots and chickpeas onto the houmous. Spoon the seeds on top, drizzle over the remaining 2 tbsp oil and add a pinch of paprika. Serve with the bread.

Typical values per serving (including 50g sourdough) when made using specific products in recipe