Roasted Carrot Hummus

I try and have some type of dip in the fridge ready to quell and satisfy any snacking desire for myself or anyone else that happens to be hanging around the kitchen and the fridge, ie the kids (or husbands).  This one I tend to make often as I always have carrots and it is easy to prepare once the habit is there.  I find with dips they are great to make when you are already in the kitchen cooking dinner, or whatever, and can throw the carrots in the oven and whip up the hummus whilst preparing other meals. I hope you enjoy and manage to incorporate these homemade foods into your daily/weekly routines.

600 g carrots, cut into 2.5 cm pieces
½ teaspoon ground cumin
Himalayan salt and freshly ground black pepper
2 tablespoons coconut oil or other good-quality fat, melted
4 garlic confit cloves (to make your own, see recipe) or roasted garlic cloves
3 tablespoons unhulled tahini
1 teaspoon finely grated ginger
3 tablespoons lemon juice
4 tablespoons extra-virgin olive oil

Preheat the oven to 190°C.

Place the carrot in a single layer in an oiled roasting tin. Sprinkle with the ground cumin, salt and pepper and drizzle over the coconut oil or other fat.

Mix with your hands to coat well and roast in the oven for 20 minutes or until nicely coloured. Pour in 250 ml of water, cover with foil and roast in the oven for a further 35 minutes, or until the carrot is very tender. Allow to cool.

Place the carrot and all the cooking juices in a food processor and process until smooth. Add the garlic, tahini, ginger, lemon juice and olive oil and whiz until smooth. Add more water if needed. Season with salt and pepper and serve. The carrot hummus will keep in an airtight container in the fridge for up to 5 days.

Makes 540 g

from Chef Pete Evans