Easter Hummus with Carrot, Cumin and Harissa

Treat yourself this Easter to this irresistible vegan and gluten-free dip….

Happy Easter from Michele’s baby bunny!

What you need…

·       600g carrots

·       2 tbsp olive oil

·       1 tsp cumin seeds

·       1 garlic bulb

·       juice of 1 lemon

·       120ml extra virgin olive oil

·       400g can of chickpeas, drained and rinsed

·       rose harissa

·       flatbreads, to serve

What to do…

  • Heat oven to 200C/180C fan. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.

  • Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads


Jo Vartanian