Carrot & cumin hummus with swirled harissa

A bowl of food sitting on a pan Vegan Picnic Recipes

Preparation and cooking time

  • Prep:5 mins
  • Cook:40 mins
  • Easy
  • Serves 8

A spicy rose harissa swirl makes this hummus a little bit special. It’s vegan, gluten free and totally irresistible

Nutrient Unit
kcal 239
fat 19g
saturates 3g
carbs 11g
sugars 6g
fibre 5g
protein 3g
salt 0.1g

Ingredients

  • 600g carrots
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 garlic bulb
  • juice of 1 lemon
  • 120ml extra virgin olive oil
  • 400g can of chickpeas , drained and rinsed
  • rose harissa
  • flatbreads , to serve
Related:
Vegan potato salad

Method

  • STEP 1

Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.

  • STEP 2

Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.

Related:
Baba ganoush
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