Hummus never tasted so good! The combination of smoky roasted carrots and creamy walnuts with zingy lemon will have you keeping a stash of this in the fridge at all times! Enjoy with crudités or toasted bread.
California Walnut And Roasted Carrot Hummus
Preparation time: 30 mins
Serves: 4
You’ll need:
For the hummus:
200g carrots, cut into sticks
1 tsp cumin seeds
1 tbsp extra virgin olive oil
1 x 400g tin chickpeas, drained
2 tbsp tahini
Juice of 1 lemon
80g California walnuts, toasted
Splash of water
Salt and pepper to taste
To serve:
A handful of green olives, roughly chopped
2 slices of preserved lemons, thinly sliced
Small bunch coriander, roughly chopped or torn
Additional extra virgin olive oil (optional)
Method
Preheat the oven to 180°C.
Place the carrots onto a small roasting tray and sprinkle over the cumin and olive oil. Roast in the oven for 25-30 minutes, or until tinged golden
Place the roasted carrots, chickpeas, tahini, lemon juice and 50g of the California walnuts into a food processor and blitz until smooth, adding in a splash of water if you need to loosen the mixture a little. Season to taste with salt and pepper.
Spoon the hummus into your chosen container, then top with the olives, preserved lemon slices, coriander and leftover walnuts. Drizzle over some extra olive oil.