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.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyLow in saturated fat

Serves4
CourseStarter
Prepare15 mins
Cook45 mins
Total time1 hr

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Ingredients

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

Method

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.