Moroccan Spiced Carrot Hummus
Makes about 3 1/2 cups
500 grams carrots, peeled and hopped into 1cm chunks
4 whole cloves of garlic, skins left on
4 tablespoons extra virgin olive oil, divided
1 1/2 cups cooked chickpeas, rinsed and drained if from a can
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water + more to thin if necessary
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne (use less if you do not like this too hot)
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 teaspoons Brown Rice Syrup
Preheat the oven to 180C. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Spread evenly on a baking sheet and roast in the oven until the carrots are tender and lightly browned, around 30 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.
In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water, syrup and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Keep going until smooth, scraping the sides down as necessary.
I used my hand whiz as this was too much for my kitchen whizz.
Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.
Serve with your favorite veggies and crackers.
Note:
• Store the hummus in an airtight container in the fridge for up to 7 days.
