Roasted carrot houmous
A very pretty carrot houmous that makes the perfect dip to serve with cucumber sticks, sliced peppers, or radishes.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- 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.