Roasted Carrot and Turmeric Hummus

This is a nutritious yet delicious hummus recipe, that's easy to make and requires just a few ingredients. What's special about it, is the addition of roasted carrots which brings additional nutritional value, spices like turmeric and smoked paprika to spice it up a level, and crispy chickpeas for a lovely texture contrast. We enjoy eating this creamy and flavourful hummus with winter crudités and warm flatbreads. Who said vegan food is not appealing and fulfilling?

Serves: 6-8

Prepare: 20 minutes

Cook: 1 hour 10 minutes

Ingredients:

• 500g sweet kingdom carrots, trimmed and cut into 2.5cm chunks
• 5 garlic clove, unpeeled
• 1 tsp smoked paprika, plus extra to serve
• 1 tsp caraway seeds
• 1 tsp ground turmeric
• 6 tbsp extra virgin olive oil, plus a drizzle to serve
• pinch of freshly grounded black pepper
• 400g can chickpeas, drained, liquid reserved
• 2 tbsp tahini
• ½ lemon, juice

1. Preheat the oven to 190°C, gas mark 5. Put the carrots in a roasting tin with the garlic. Sprinkle over the spices (expect the turmeric) and caraway seeds. Season and drizzle with 2 tbsp olive oil. Toss together, then roast for 25 minutes. Push the one side of the tin, then add 2 tbsp of the drained chickpeas to the other side and roast for a further 20-25 minutes, until the carrots are very tender and golden. Remove from the oven and leave to cool.

2. Remove the roasted chickpeas from the tin and set aside. Squeeze the garlic from its skins into a food processor, then add the carrots and roasting tin juices, the tahini and the remaining (unroasted) chickpeas, whizz until smooth. Pour in the lemon juice and remaining 4 tbsp olive oil. Keep the motor running and add the turmeric and enough of the chickpeas liquid (5-6 tbsp) to make a smooth, creamy hummus. Season with salt and black pepper, sprinkle over a bit of smoked paprika and drizzle over more olive oil, if liked.

It is delicious served with warm flatbreads and winter crudités.