Roasted carrot hummus with orange (Hugh Fearnley-Whittingstall recipe)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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



Introduction

This is lovely served with crudités, which are delicious with the rich, slightly sweet carroty hummus. Serves four to six This is lovely served with crudités, which are delicious with the rich, slightly sweet carroty hummus. Serves four to six
Number of Servings: 4

Ingredients

    500g carrots, peeled and cut into 4-5cm chunks
    4 large garlic cloves, bashed
    2 tbsp olive oil or rapeseed oil
    1 small orange, juiced, zest finely grated
    Juice of ½ lemon
    3 tbsp tahini (sesame seed paste)
    Sea salt and freshly ground black pepper


Directions

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.