Carrot & cumin hummus with swirled harissa

1 of 5-a-day bbc good food team dip gluten free harissa houmous hummus humous picnic summer vegan

N/A

Source

Ingredients

600g carrots

2 tbsp olive oil

1 tsp cumin seeds

1 garlic bulb

juice of 1 lemon

120ml extra virgin olive oil

400g can of chickpeas , drained and rinsed

rose harissa

flatbreads , to serve

Method

Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.

Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.