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Roasted carrot & houmous dip

Roasted carrot & houmous dip

This makes a tasty change to traditional hummus 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.

What you need:

For the crudités:

What you do:

  1. 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.
  2. 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.
  3. Transfer to a bowl and serve with the vegetable crudités.

This page can be found at: http://www.secretsauce.co.uk/vegetarian/dip-recipes/roasted-carrot-and-houmous-dip/

A short link can also be used: http://bit.ly/i010XP

British Carrots

British Carrots

For carrot history, fun facts, recipes and information on buying, storing and preparing carrots, visit British Carrots.

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