Sexy sauces - roast carrot hummus

Sexy Sauces Part 1 - Carrot Hummus

Ingredients

• 500g carrots, peeled and cut into 5cm chunks (plus more if you are turning this into a main course – see below)
• 1 x 400g tin chickpeas, drained and rinsed (reserving the chickpea water)
• 1 garlic clove
• 1 tsp cumin seeds, lightly toasted
• A pinch of sea salt
• 40g tahini
• 40ml cold water
• 1 orange, zested and ½ the juice
• Juice of 1 lemon
• 50 - 100ml extra virgin olive oil, depending on using for a dip or a main course

Method

1. Preheat the oven to 200C/180C fan/gas 6.
2. Spread the carrots out in a baking tin or tray, toss with a tablespoon of olive oil and season generously. Cook for 30 minutes until golden on the edges, then allow to cool.
3. Meanwhile blitz the chickpeas, garlic, cumin seeds, salt and tahini in a food processor, pouring in the cold water to help aerate the hummus. Blitz for 2 minutes, scraping down the sides to ensure it is all well incorporated.
4. Once the carrots are cool add them to the processor with the orange zest, and juice of orange and lemon, blitzing them for a minute or two.
5. Lastly pour in the olive oil in a steady stream with the motor running until fully incorporated and the hummus is smooth.
6. Hodmedod's is a great website for buying pulses. Bold Beans is another great website for buying environmentally positive beans.