I adore a good hummus, such a quick and easy dip which can be used in lots of different ways. I often use it in the good old fashioned dip sense, but also love to serve it as a side to kebabs with salad and flat breads. It has such simple flavours and I love the texture of this dip – it has real substance to it. I don’t know why you would ever buy this dip at the shops, it’s too quick and easy not to make at home.
I have experimented a little though and decided to add some roast carrot into the mix to see what the result would be. In fact, it is actually really delicious. I was a little apprehensive about serving it to a wider audience, so I enlisted my chief taste tester (and loyal boyfriend) for an official taste test before offering it more broadly. The reaction was as I hoped and needless to say there’s now none left over from the massive batch I made – suffice to say this little twist on the classic will be featuring again at our snack table.
Makes one medium sized bowl of dip
3 medium\large carrots, cut into chunks
1 head of garlic, cloves separated
1 tbsp ground cumin
2 Tbs olive oil
1 onion, roughly chopped
salt to taste
1 can of chickpeas, drained a rinsed
3 Tbs tahini
Juice and zest from 1 lemon
pepper to taste
extra oil to garnish
paprika, to garnish
- Preheat oven to 180°C.
- Into a dish, place the carrots and garlic, drizzle with oil and sprinkle over the cumin, tossing to coat. Roast for 30 – 40 minutes, or until a skewer goes easily through the carrot.
- Cook onion in a small pot over a medium heat with a drizzle of oil and a small piece of butter for 5 – 7 minutes, until golden.
- Into a blender place the chickpeas, lemon juice and zest, tahini, pepper, cooked onions, roast carrots and garlic (with their skins removed). Blend until only small chunks remain, using olive oil to help the process.
- Serve warm or cooled with toasted flat bread or sticks of vegetables.