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.
- Preparation: 10 mins
- Cooking: 15 mins
- Serves: 4
- Per serving: 181 calories, 8g fat, 1.2g saturates, 11.7g sugars, 0.6g salt
What you need:
- 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
What you do:
- 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.
This page can be found at: http://www.secretsauce.co.uk/vegetarian/dip-recipes/roasted-carrot-and-houmous-dip/
British Carrots
For carrot history, fun facts, recipes and information on buying, storing and preparing carrots, visit British Carrots.





