For me, houmous is an absolute pleasure in any form, so I’m rather in love with the virbant, flavourful roasted carrot houmous by my wonderful friend, Mel from Le Coin de Mel.
Le Coin de Mel is a food and parenting blog, much like this one. It is populated with tales from Mel’s adventures with her four young children, from baking to crafts to days out. The recipes she shares are aimed at busy parents who like to cook with their little ones. They are simple, quick to make and mostly healthy – you’ll love them.
Here’s what Mel has to say about today’s recipe:
The roasted carrot houmous I am sharing is one of my most recent recipes. It was inspired by an evening I spent at River Cottage last month.
After we tried a carrot dip on toast, the chef mentioned it was made with roasted carrots and coriander seeds. I found it delicious and decided to try and make something similar, playing around with ingredients I had at home.
The result is this vibrant carrot houmous. It makes the perfect dip to serve with cucumber sticks, sliced peppers, or radishes. It is also great spread on wholemeal bread or crackers.
It is simple enough to make yet bursting with flavours. You can keep it for a few days in the fridge, making it the perfect dip for lunchboxes.
Sounds wonderful, right? Now let’s make a big bowl of carrot houmous.
Roasted carrot houmous
A very pretty carrot houmous that makes the perfect dip to serve with cucumber sticks, sliced peppers, or radishes.
- 4 large carrots (650g)
- 1 teaspoon coriander seeds
- 2 sprigs rosemary, washed
- 1 handful fresh thyme, washed
- 3 garlic cloves
- 2 tablespoons tahini (sesame seed paste)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Preheat oven to 230°F (450°F / gas mark 8).
- Scrub and trim the carrots then chop into 2 cm disks.
- Place them on a large roasting tray.
- Roughly crush the garlic with the side of your hand, peel and add to the roasting tray. Sprinkle all other ingredients apart from the tahini and place the roasting tray in the centre of the preheated oven.
- Roast for 40 minutes, or until soft and golden, stirring regularly.
- Discard the herbs, seeds and garlic.
- Blend the carrots with the tahini. Add one or two tablespoons of olive oil if the dip is too thick, season to taste and leave to cool.
- Serve with raw vegetable sticks, toasted wholemeal bread, pitta or crackers.
- Bon appétit!
Courses Starters, sides, dips and condiments
It really does look and sound divine. Don’t forget to check out Le Coin de Mel for lots more culinary gorgeousness.
Mel’s 4-year-old daughter is allergic to wheat, eggs and nuts so she regularly develops ‘free from’ recipes. She cohosts ‘Free From Fridays’ to bring the ‘free from’ community together and compile useful information. Every Friday, the roundup features recipes aimed at exclusion diets, blog posts about allergies, eczema or intolerances.
Don’t forget to pin this now so that you can enjoy it later!