Carrot and Cumin Hummus with Harissa
Serves 8
Ingredients
Method
600 g Carrots ( Fresh)
30 ml Olive Oil
1 tsp Cumin Seeds
1 Garlic (Whole Bulbs)
1 Lemon Juice
120 ml Extra Virgin Olive Oil
1 Chickpeas (Tinned)
½ tsp Salt and Pepper (to your taste)
1 tbsp Harissa Paste
Preheat the oven to 200ºC / 180ºC Fan or 350ºF / 325ºF Fan
Cut the carrots into chunks and place in a bowl. add the olive oil and cumin seeds. Separate the garlic bulb into individual cloves and add to the bowl. Mix thoroughly.
Place the mixture onto a baking tray and bake in the oven for 35-40 minutes or until caramelised.
Squeeze the garlic out of their skins and place int the blender with the carrots.
Add the lemon juice and the extra virgin olive oil to the blender. Drain and rinse the chickpeas and add them to the blender together with some seasoning.
Blend until smooth.
Place in a serving bowl and swirl the harissa through the hummus. Serve with some warm pitta breads or flat breads.