Family and Kids

Carrot and Cumin Hummus with Crudités

cook 10 mins
  • 250 g (8 oz) carrots, peeled and roughly chopped into bite-sized pieces
  • 1 tablespoon cumin seeds
  • 3 tablespoons olive oil
  • 400 g (13 oz) can chickpeas, drained
  • 4 tablespoons tahini paste
  • 1 teaspoon ground coriander
  • salt and pepper
  • oatcakes (optional)
  • cucumber sticks
  • red pepper slices
  • Put the carrots into a frying pan with the cumin seeds and oil and cook over a high heat for 5 minutes until the carrots have turned golden in places, without burning the seeds.
  • Remove from the heat and place in a food processor with the chickpeas, tahini paste and coriander. Season well with salt and pepper and whizz until smooth, adding a little cold water to loosen if necessary. Transfer to a serving bowl.
  • Serve with red pepper slices and cucumber sticks, and oatcakes, if liked.
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