Carrot Hoummous
Creamy with tahini or try peanut butter instead
Servings: 6 servings
Calories: 183kcal
Cost: 18p plus accompaniments
Equipment
- chopping board
- small sharp knife
- food processor
- 9" x 13"- 23cm x 26cm baking pan
Ingredients
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 tblsps oil
- 1 tsp sugar
- 500 g carrots
- 3 large garlic cloves, or equivalent paste
- 1½ tblsp lemon juice
- 1 orange juice only, or use a whole clementine/tangerine
- 3 tblsp tahini or smooth peanut butter
- salt and pepper
Metric - US Customary
Instructions
- Cut the carrots into smallish chunks, no need to peel.
- Mix in the oil, spices, honey and garlic, and season with salt and pepper.
- Roast the carrots in a med oven for 30 minutes until they are very soft.
- Mix in the tahini/peanut butter if using, the lemon and orange juices and a couple of tblsps of water.
- Whizz them in a food processor until smooth, or mash them thoroughly with a fork.
- Adjust seasoning to taste.
- Serve with vegetable crudites, in a sandwich, with a warm flatbread or a pitta
Notes
It was yummy with the spices, but I don’t think they are essential, it would be just as nice, in a different way, without any, or indeed with a completely different spice selection. Tandoori mix would be my first try, or how about ginger and turmeric, or amchur or sumach which give a sharp fruity flavour. Have a try and see what you come up with.
The whole recipe comes out 976 cals, 83g fat, 14g protein, 43g carb
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Calories: 183kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 358mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13971IU | Vitamin C: 22mg | Calcium: 54mg | Iron: 1mg
