Carrot & Coriander Hummus
Take a break from plain hummus and inject some flavour with this easy to make carrot and coriander recipe that you can keep in the fridge for days.
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Ingredients
- 225 g raw carrots
- 1 tin of chickpeas
- 2 cloves garlic
- 2 tbsp tahini
- 10 tbsp olive oil
- a pinch of salt and pepper
- a handful of fresh coriander
- 1/2 a lemon (juice only)
Instructions
- Peel the carrots and chop into 1 inch chunks. Rub them with 1tbsp olive oil and place in a preheated fan oven at 190°C for 1 hour. Once you've removed them from the oven, allow to cool for 5 minutes while you prepare the other ingredients.
- Blend all of the other ingredients in a food processor until smooth, adding the carrots to the processor once cooled slightly. Serve with crackers and bread.
Nutrition (per serving)
Calories: 462kcal
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