Roasted Carrot and Houmous Dip
This makes a tasty change to traditional Houmous and is perfect for a light lunch, snack or appetiser when entertaining. Plus all the veg help you on your way to 5-a-day.
Preparation time: 10 mins
Cooking time: 15 mins
350g carrots, washed, trimmed and cut into 2cm chunks
3 cloves garlic, unpeeled
2tsp cumin seeds
2tbsp olive oil
1 (410g) can of chick peas in water, drained
juice of 1 lemon
salt and freshly ground black pepper
For the crudités:
1 carrot, peeled and cut into batons
1 green pepper, cut into batons
10 cherry tomatoes
10 button mushrooms
- Preheat the oven to 220ºC/Fan 200C/400ºF/Gas Mark 6. Place the carrots in a small roasting tin, add the garlic, cumin and 1tbsp of the olive oil, then toss to mix – tuck the garlic under the carrots. Roast for 15-20mins or until the carrots are lightly charred and tender.
- Add the chick peas to the roasting tin and stir well to capture all the cooking juices. Slip the garlic from their papery skin – discard the skin. Transfer to a food processor, add the remaining oil and lemon juice, then whiz on the pulse setting to form a creamy puree. Season to taste with salt and ground black pepper.
- Transfer to a bowl and serve with the vegetable crudités.