Carrot Houmous

This recipe is from ” Alice’s Cook Book” by Alice Hart.

Carrot Houmous
Print Recipe
Carrot Houmous
Print Recipe
  1. Preheat the oven to 200 C, Fan 190 C Gas 6.
  2. Toss the carrots and the cumin with a little olive oil and season. Tip into a roasting tin and spread out. Cook for about 35 minutes until soft and starting to brown at the edges. Set aside to cool.
  3. Crush the garlic with a pinch of sea salt in a pestle and mortar. Put the chickpeas in a food processor with the garlic, tahini and carrots. Blend to a coarse puree.
  4. Add a glug of extra virgin olive oil and some lemon juice. Check the balance until you are happy.
  5. Serve with warmed pitta breads or flatbreads.
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