For me, a naked hummus has become little dull. I like to see it all dressed up in beautiful colours. This isn’t any ordinary hummus, it’s a loaded carrot hummus. The carrots are roasted for maximum flavour and the toppings add texture and flavour. You’ll never go bare again. This quick and easy recipe makes a healthy lunch or snack idea.
Harissa paste is swirled through the Autumny flavoured hummus giving it a sweet smoky dimension I love. The tomatoes are roasted for a juicy sweetness, onions caramelised and pine-nuts toasted. Then parsley leaves are added for a light freshness. So, you can expect a flavour packed hummus sensation.
You can serve as a snack with batons of fresh carrots and celery or, if you want something a little more hearty, try crusty bread full of healthy seeds.
Then simply scoop it up. Hummus loaded with toppings that take the ordinary (ish) to extraordinary.
Tear 2 pieces of bread roll and scoop up the dressed carrot hummus for a mighty mouthful.
For my loaded carrot hummus, you will need:
This recipe has been adapted from Diana Henry’s. This one calls for the carrots to be roasted and a few other twists. I’ve loaded mine up because sometimes more is more.
Ingredients for the loaded carrot hummus
- 250g carrots
- 400g chickpeas
- 200ml extra virgin oil
- 3 1/2 tbsp tahini
- juice of 1 1/2 lemons
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 2 large tsp harissa
- 1/2 red onion
- A handful of cherry tomatoes
- a handful of pine-nuts
- a few sprigs of parsley
Turn on the oven to180ºC.
Peel the carrots and chop them into batons. Sprinkle with oil, salt and pepper. Place onto a baking tray.
Cut the cherry tomatoes in half. Sprinkle with oil, salt and pepper. Place on parchment paper onto a baking tray.
Place them into the oven. The carrots for about 30 minutes, the tomatoes for about 20 minutes but keep an eye.
Cook the onions (sliced) in a pan with a little oil until caramelised – low and slow.
Toast the pine-nuts gently in a pan (no oil needed).
Place all the hummus ingredients, including the roasted carrots into a blender.
Then whizz it up. Place the hummus into bowls and start loading it up:
Swirl the harissa through the hummus and pile on your roasted tomatoes.
Place on the caramelised onions.
A good sprinkle of toasted pine-nuts.
And finally a light fall of parsley leaves.
There you have it, loaded carrot hummus, packed with favour and begging to be dipped in to.
You really have to!