Any ‘cat sick’ comparisons are discarded now. Personally I think this looks delicious, but there are those of you who might say ‘this looks like s**t’. Well you’re wrong. So flavourful, so salty, and also quite sweet. This is just delicious. It’s something I’ve wanted to try for AGES, and I finally got round to it today. That is what happens when you work very few shifts, most of which are at night. You have a lot of time. But I love being on holiday, after having studied a lot this year, I’m loving having some down time just chilling at home and seeing friends. Doing some yoga as well.
So this is carrot hummus that uses carrots instead of chickpeas. It means it’s slightly healthier in that carrots are amazingly healthy, but calorie-wise (who’s counting?), there isn’t a great difference. There’s just a lot more goodness in this dip.
-500g carrots, peeled and chopped into chunks.
-2 tbsp olive oil
-4-5 garlic cloves (I used about 7, but I love garlic and I’m not kissing anyone anytime soon)
-3 tbsp tahini
-Juice of 1 lemon/3 tbsp lemon juice
-Salt and Pepper
-Preheat oven to gas mark 8, and put the carrots, garlic cloves (whole, unpeeled), a generous shake of mixed herbs and oil into a baking tray. Stir around to make sure everything is covered and combined. Roast for 40-50 minutes, or until the middle of carrots are reasonably soft when prodded with a fork.
-Once cooked, add the carrots into a food processor. Squeeze the insides of the garlic out of their skins, and then add the leftover oil from the baking tray.
-Add the remaining ingredients, and process in the food processor. Breaking from time to time to make sure the processor doesn’t over heat. You might want to add more water to make it creamier.
-It all depends on what texture you want, but once you think the dip is ready for your liking, put into a tupperware dish and enjoy like hummus. Hot OR cold (one of the joys of this recipe).#