This week we have yet another delicious hummus recipe c/o the lovely Alison Loncan.
Serves 4
Ingredients:
One teaspoon cumin seeds
One teaspoon coriander seeds
4-6 tablespoons olive oil
One teaspoon clear honey
500g carrots, peeled and cut into 4-5cm chunks
3 large cloves of garlic, bashed but still in their skins
Juice of half a lemon
Juice of 1 orange
3 tablespoons of tahini or peanut butter
Salt and pepper to taste
Method:
Pre heat the oven to 200°C, gas mark 6
In a dry frying pan, toast the cumin and coriander seeds for about a minute until just fragrant.
Grind to a fine-ish powder using a pestle and mortar or whizz in a blender.
In a large bowl make a dressing by whisking 4 tablespoons of oil with the honey and toasted spices.
Add the cut carrots and garlic into the dressing above, toss to coat and season with salt and pepper.
Tip into a small roasting tin and roast turning once until the carrots are tender and just starting to char slightly around the edges. It’ll take about 35 minutes.
Allow to cool slightly, then slip the garlic out of its skins and scrape everything into a food processor.
Add the tahini or peanut butter, the lemon and orange juice and pulse to a puree. Taste and adjust seasoning if necessary
Add up to an extra 2 tablespoons of oil if needed
Thank you Alison, we can’t wait to try this one!