Roasted carrot hummus with orange (Hugh Fearnley-Whittingstall recipe)
- Number of Servings: 4
Ingredients
500g carrots, peeled and cut into 4-5cm chunks4 large garlic cloves, bashed2 tbsp olive oil or rapeseed oil1 small orange, juiced, zest finely gratedJuice of ½ lemon3 tbsp tahini (sesame seed paste)Sea salt and freshly ground black pepper
Heat the oven to 200C/400F/gas mark 6. Put the carrots, garlic and oil in a roasting tin, season and roast for 30-35 minutes, giving the carrots a good stir halfway through, until tender and starting to caramelise at the edges. Remove from the oven and leave to cool slightly. Tip the carrots into a food processor. Squeeze the garlic cloves out of their skins and put these in, too, along with any oil from the tin. Add the orange zest and juice, lemon juice, tahini and some salt and pepper, and process to a coarse purée. Add more lemon juice and seasoning as necessary. Serve the hummus warm or at room temperature, with crudités or warm pitta bread or flatbreads.
Serving Size: 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANNETJE.
Serving Size: 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANNETJE.
Nutritional Info Amount Per Serving
- Calories: 154.3
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 99.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 5.2 g
- Protein: 3.5 g
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