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Carrot & cumin hummus with swirled harissa

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Ingredients

Adjust Servings:
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

Carrot & cumin hummus with swirled harissa

  • Serves 8
  • Easy

Ingredients

Directions

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Steps

1
Done

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.

2
Done

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.

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