When it comes to store cupboard foods, hummus always comes up trumps purely for its versatility and you can pretty much create any flavour you fancy with the simple and humble chickpea…or butter beans or even lentils.
Beans, legumes and pulses are wuite a cheap staple in our cupboard and I always keep some to hand as they are great to throw into curries, stews, tagines, simp,y frying them and adding them to stuffed sweet potatoes… so how ever you like them, you can’t go wrong.
I’ve previously posted my sweet chocolate hummus which is a firm favourite in our house but of course savoury ones are the best know and at my workshops, I often make different versions including this one which seems to be one of my most popular.
Roasted Carrots give this hummus a wonderful sweet flavour and along with the turmeric, provides this dip with a huge nutritional punch boasting antioxidant, anti-aging-inflammatory and immune boosting properties.
With simple store cupboards and fridge items, it’s so easy to throw together this dip that can be eaten by itself with crudités, in a wrap, on toasted sourdough or on some savoury crepes with roasted veggies.
Roasted Carrot and Turmeric Hummus
1 tin of chickpeas
2 large carrot chopped
2 tsp turmeric
1 large garlic clove or 2 small garlic cloves
2 tbsp almond butter or tahini
1 tbsp extra virgin olive oli
Cut the carrot into thin slices and season and drizzle with oil. Pop into the oven to cook until softened
Place the drained chickpeas into a mini food processor, along with the cooked carrot, almond butter (you can use tahini but the almond butter gives it a nice sweetness) garlic, turmeric and extra virgin olive oil and season well
Add a little water at a time and begin to whizz until nice and smooth adjusting the water content.
This is a slightly sweeter hummus but feel feel to add in lemon juice for sharpness.