As well as lots of mushrooms I have also been getting lots of carrots in my veg bag, so I used them to make some hummus. This was delicious and served me well for breakfast last week.
Roasted Carrot Hummus (from Farmers Girl Kitchen)
drizzle of olive oil
salt and pepper
1 400g tin cooked chickpeas
1 garlic clove, crushed
2 heaped tsp tahini
2 tbsp lemon juice
2 tsp ground cumin
Preheat the oven to 200C. Place the carrots on a baking sheet and drizzle with oil and salt and pepper. Roast for about 30 mins in the oven until soft.
Put the carrots and all the other ingredients into a mixer and blitz until blended and smooth. Spoon into a bowl and level to remove any air pockets. Serve.