Roasted Carrot and Sesame Houmous

I found myself with yet another glut of carrots. That always seems to happen, and then they go from firm things to rubbery and damp almost overnight. I know that I have said before that I think carrots are the pear of the vegetable world.

So. This glut. What to do with them. I cooked some cut into rounds, simmered until just cooked, then glazed with brown sugar and cinnamon.

I still had loads.

Of course. Houmous! Roasting the carrots is actually a very nice way of using up veggies that are past their best. It brings out the sweetness that may have faded while they were being ignored at the bottom of the fridge.

Here we go.

I made a version of this a couple of years ago, and wanted to tweak it, plus I like playing with my new food processor and had just read the Hummus Brothers cookbook. This makes about 3 cups of houmous.

1 pound carrots, chopped into 1-inch chunks

2 tbs sesame seeds

4 tablespoons extra virgin olive oil, divided (I used orange flavoured, but any olive oil will do.)

1 400g tin cooked chickpeas, drained but liquid reserved

1/4 cup tahini

Juice of half a lemon

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/2 tsp garlic salt (I didn’t have any fresh in)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground coriander

1/4 teaspoon ground allspice

Coat the carrots with 2 tbs of the olive oil, and toss with sesame seeds.

Roast in a hot oven (170C fan) for a good half hour, 45 minutes, until soft.

When cooled, place into the bowl of a food processor.

Add everything else, and blitz.

Taste, then adjust all the seasonings and flavours. Mine needed more salt, and more lemon, as the carrots were very sweet. And I added more tahini because I love it. Adjust it to how you like it. It’s your dinner.

Perfect for lunch with some crackers. It should keep in the fridge for about 5 –7 days. 

Peeled carrots

Carrots with orange oil and sesame

Carrots with tahini, chick peas and sea salt

Finished dish

4 thoughts on “Roasted Carrot and Sesame Houmous

  1. It's very moreish. Quite light, and you can make it as tangy as you want. There are recipes where the garlic is roasted along with the carrots, so I might try that next time. I just didn't want a very garlicky version this time, as I am taking it to work!


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