I love taking a dish that everyone knows and loves like the ubiquitous hummus dip, and tweaking it a little! Often I’m curious just to explore some new flavour options. And I must admit very often I’m thinking about how we can get some extra nutrition gems into our diet. So without further ado, let me introduce the Roasted Carrot Hummus!
Of course, the classic ingredients of vitamin-rich lemon juice, anti-inflammatory olive oil and immune-boosting garlic remain for their fabulous phytonutrient content. And the carrots? Well, they get to be the star of the show!
I’m sure everyone’s aware of how carrots are one of the best sources of beta-carotene. It is one of those exceptional carotenoid compounds that is anti-aging, rich in antioxidants and a good regulator of cell growth. It can also act as a detoxifier of carcinogens and plays an important role in DNA repair. But did you know that the beta-carotene is up to 3 times as potent when cooked! The beta-carotene relies on good fats to be absorbed during digestion so a good tip is to always include good fats like olive oil or butter with your carrots. Hence the essential inclusion of wonderful olive oil in this hummus.
Just in case you still needed convincing, it’s interesting to know that beta-carotene likes to accumulate in the healthy fatty tissue just under the skin and has a role to play here in skin cancer prevention. Consider it a natural sunscreen boost!
I adore all of these nourishing qualities that get to feature in this hummus, but I also love the festivity colours of the dip and its simple, earthy deliciousness.
This is a great dip to make for any celebration, particularly when the sharing of food is going to add to the festivities. Be it a small gathering of friends for drinks on the terrace, a hungry horde of teenagers about to bombard the kitchen or a beautifully organised dinner party that is starting with hors d’oeuvres and conversation, this hummus will add colour, flavour and good health in abundance. Please pass the dip!
ROAST CARROT HUMMUS DIP
500 grams carrots, roughly chopped in chunks
2 tablespoons Extra Virgin Olive Oil (EVOO) for roasting
salt flakes and freshly ground pepper
50 grams lemon juice
60 grams tahini paste (hulled)
2 cloves garlic, peeled
3 tablespoons EVOO
1½ teaspoons ground cumin
• Preheat oven to 190°C.
• Place carrots in a small roasting dish, and toss with 2 tablespoons EVOO and generous pinches of salt and pepper until well-coated.
• Place in oven and roast for 25-30 minutes until softened.
• Set aside to cool slightly.
• Meanwhile, place lemon juice, tahini, garlic, cumin and 3 tablespoons EVOO into Thermomix bowl.
• Add cooled carrots and blend for 20 sec/speed 5, or until desired consistency is reached.
FOOD PROCESSOR OR BLENDER METHOD
• Meanwhile, place lemon juice, tahini, garlic, cumin and 3 tablespoons EVOO into blender bowl.
• Add cooled carrots and blend continuously until the ingredients are finely chopped and a smooth dip consistency has formed.
Tip: This recipe makes quite an abundant amount (remember I mentioned the hungry horde of teenagers!!?!). Any leftovers go superbly well with roast lamb, grilled chicken or as a thickly smeared base for roasted vegetables. I’ve even been known to add it to my layered salad mason jars for lunch – I strongly recommend its versatility, and truly your taste buds will welcome your imagination recommending lots of different scenarios. I’d love to hear how you go and what you create!