Maple Roasted Carrot Hummus
Ingredients
- 2 small carrots
- avocado oil
- 1 tsp maple syrup
- 400 g can chickpeas (drained), 1 tbsp tahini, 1⁄2 tsp ground cumin
- 120 ml (1⁄2 cup) extra virgin olive oil, 1 garlic clove, a squeeze of lemon juice, salt and black pepper
Preparation
Preheat the oven to 180°C/350°F/gas mark 4
Place the carrots on a roasting tray with a drizzle of avocado oil and
The maple syrup, ensuring each piece is coated. Roast for about
Minutes until soft and golden
Drain and rinse the chickpeas. Next remove the skins by gently
Pinching the edges and letting the chickpeas pop out. This will give
An extra smooth hummus
Place the skinned chickpeas in a food processor or blender along
With the remaining ingredients, including the roasted carrots. Blitz until smooth. Keeps for up to five days in a sealed container in the fridge