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Butter bean houmous & cumin-roasted carrot flatbreads
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500g carrots, trimmed, peeled and halved
1 tbsp olive oil, plus 2 tsp
1 tsp cumin seeds, lightly crushed
1 tsp maple syrup
400g can butter beans, drained and rinsed
2-3 tbsp lemon juice
1 small clove garlic, finely grated
¼ tsp hot smoked paprika, plus extra to serve
4 essential Wholemeal Tortilla Wraps
10g coriander leaves
4 Fragata Hot Peppers (Guindillas) from a jar, halved
1. Preheat the oven to 220°C, gas mark 7. Toss the carrots with 2 tsp of the oil, the cumin seeds and maple syrup. Scatter in a parchment-lined roasting tin and roast for 15-20 minutes, stirring halfway until golden and tender.
2. Place the remaining oil, butter beans, tahini, lemon juice, garlic and paprika in a small blender or food processor with 4 tbsp warm water. Season and blend until smooth. Add more water, salt and lemon juice as needed.
3. Heat the tortillas according to the pack instructions, then pile up with the houmous and roasted carrots. Scatter with a little more paprika, top with coriander leaves and serve each with a hot pepper.
Typical values per serving:
1 of your 5 a day; source of protein.
This recipe was first published in June 2019.