Carrot Hummus with Mint Oil

A delicious variation on the classic Hummus to serve as a dip or served hot, (or cold) it would be amazing with grilled, barbecued or roast lamb.

Carrot Hummus with Mint Oil
 
150 g dried chickpeas, soaked overnight or 300g cooked chickpeas
750 g carrots, peeled
4 tablespoons olive oil
small bunch fresh thyme
1 teaspoon cumin seeds
50 g pumpkin or sunflower seeds or a mixture of both
2 garlic cloves
2-3 tablespoons fresh lemon juice
3 tablespoons tahini
sea salt and freshly ground black pepper

For mint oil
20 g fresh mint
150 ml extra-virgin olive oil

Cucumber, celery and carrot, (and any other raw vegetables of your choice) and pitta bread to serve.
 
1. If using dried, rinse the soaked chickpeas and tip into a large pan. Cover with water, bring to a boil, (skimming off any scum that rises to the surface) reduce heat and simmer for about an hour until tender. Drain, keeping the cooking water.
 
2. Preheat the oven to 200°C/Gas Mark 6. Peel and cut the carrots into chunky batons about the same size and tumble into a roasting tin, drizzle with 4 tablespoons of the olive oil and season with salt and pepper. Pull the leaves from the thyme into the tin, scatter with the cumin seeds and toss well together.
 
3. Roast for about 30-40 minutes, turning once or twice, until charred and tender. Tip the seeds onto  tray and toast in oven for about 5-8 minutes or until lightly golden, then tip onto a plate to cool.
 
4. While the carrots are still warm, tip them into a food processor with the cooked chickpeas. Peel and crush the garlic and add to the food processor bowl with 2 tablespoons of the lemon juice and the tahini.
 
5. Season with salt and pepper and whiz until smooth, adding some of the cooking water, (I used about 250 ml) to get the consistency you need. Scrape out into  a bowl and season, beating in more salt, pepper and lemon juice to taste.
 
6. To make the mint oil, pull the leaves from the mint stalks and chop very finely. Scrape into a small bowl and stir in the extra-virgin olive oil.
 
7. Serve the hummus, drizzled with the mint oil and scattered with the toasted seeds with batons of cucumber, celery and carrot, and some toasted pitta for dipping..

…….it’s now the evening and I’ve just had some with a little crumbled feta too……yum yum I said to Flossy and Tony……

This entry was posted in August, Grains, Pasta & Pulses, July, June, May, October, September, Sides & Salads, Snacks, Starters, Vegetables, Vegetarian. Bookmark the permalink.

3 Responses to Carrot Hummus with Mint Oil

  1. Pingback: Hummus Humus Humous Houmous or Houmus? | HOT MEALS NOW

  2. Bee Wilson says:

    I really like the look of this carrot hummus from the @HotMealsNow blog. Beautiful photograph, too.

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