This is one of my all-time favourite snacks: roasted carrot hummus on a slice of fresh sourdough! The flavours are intense, slightly smoky from the char on the carrot and tastes utterly delicious and more-ish!
about three average sized carrots
1 X 400g can of chickpeas
60ml tahini paste
3 cloves of garlic
juice of two lemons (about 60ml)
45ml olive oil
Peel the carrots and chop them into even sized chunks. Place on a roasting tray, drizzle with olive oil and roast at 190℃ for about 20 minutes, or until the edges of the carrot are slightly charred. Remove from the oven and set aside.
Add all the ingredients and the slightly cooled carrots to a blender (or use a stick blender) and blend together.
You will now have a hummus with a very dense consistency which may be thinned down with more olive oil or by adding small amounts of ice cold water. I prefer this hummus with its thick, dense consistency and the intensity of carrot flavours!
The hummus can be kept in the refrigerator for a week.