Roasted Carrot & Garlic Hummus

This Roasted Carrot & Garlic Hummus is a perfect accompaniment for a BBQ in the garden, as party food or even a snack during an evening in front of the television.  It goes very well with crudites or even flatbread!

Ingredients

For the Hummus
500g Carrots
6 Cloves of Garlic
3 tablespoons of Tahini (Sesame Seed Paste)
1 teaspoon of Salt
1 teaspoon Black Pepper
Rapeseed or Olive Oil
Juice of 1 Lemon

For the Flatbread (Makes 6)
250g Self Raising
200g Natural Yoghurt
2 teaspoons of Baking Powder
1 teaspoon of Salt

Method

Cut the carrots into chunks and place into a baking tray.  Pour over 2 tablespoons of oil and place in a preheated oven at 200°C for 45 minutes.  After 15 minutes, add the garlic cloves to the baking tray, but leave them in their skins to roast.  After 45 minutes your carrots should be cooked through and the garlic soft and tender.

After they have cooled down, squeeze the garlic out of their skins and along with the carrots place into a food mixer.  Add the tahini, salt, pepper and half of the lemon juice.  Turn on the blender and slowly trickle in oil until your mixture becomes smooth.  Taste the mixture and add more lemon juice, salt or pepper if required.

To make the flatbread, put all of the ingredients into a food processor and mix until it forms a dough.  Remove the dough from the mixer.  If it is a bit sticky, add a bit more flour and kneed it until it all comes together.  Divide the dough into 6 equal pieces and roll out until it is about 3mm thick.

 

 

 

 

 

 

 

Heat a griddle pan so it is smoking hot and cook each flatbread for a couple of minutes on each side.  Cut in easy to handle pieces and serve with the hummus.

 

 

 

 

 

 

 

 

This dish was inspired by a similar dish that I sampled at River Cottage Canteen.