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.
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.
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