Carrot and Houmous Dip Recipe
Pair this tasty carrot and houmous dip with vegetable crudités for the perfect healthy snack. Great in the kids’ lunchboxes or as a mid afternoon pick me up in the office.
Preheat the oven to 220C/400F/Gas Mark 6. Place the carrots in a small roasting tin. Add the garlic, cumin and 1tbsp of the olive oil, then toss to mix . tuck the garlic under the carrots. Roast for 15-20mins or until the carrots are lightly charred and tender.
Add the chick peas to the roasting tin and stir well to capture all the cooking juices. Transfer to a food processor, add the remaining oil and lemon juice, then whiz on the pulse setting to form a creamy puree. Season to taste with salt and ground black pepper.
Transfer to a bowl and serve with the vegetable crudités.
Cooking: 15-20mins
Serves: 4
Fat: 8g Saturated Fat: 1.2g Sugar: 11.7g Salt: 0.6g
Ingredients (Serves 4):
350g carrots, washed, trimmed and cut into 2cm pieces
3 cloves garlic, peeled and crushed
2tsp cumin seeds
2tbsp olive oil
410g can chick peas in water, drained
For the crudits:
1 carrot, peeled and cut into batons
1 green pepper, cut into batons
10 cherry tomatoes
10 small mushrooms
Juice of 1 lemon
salt and freshy ground black pepper