Mahi introduces us to a nutritious and delicious variation on a popular dip: carrot hummus!
Opinions differ on where hummus came from – Middle East or Greece? – but the ingredients for this super delicious dip are the same in both regions: a blend of mashed chickpeas, tahini, olive oil, lemon juice, salt and garlic. Swap the chickpeas for an orange power food and voilà: a vitamin-packed carrot hummus dip to boost energy and satisfy cravings at any time of the day. Kids love that extra sweetness from carrots, and it works as a sandwich spread or a dip. It’s easy, and you can store it in the fridge for up to a week.
4 to 5 cups of carrots (500 g) – peeled and cut into chunks
4 large garlic cloves
2 tbsp olive oil
2 tbsp lemon juice
6 tbsp tahini (ready-made)
Sea salt and freshly ground black pepper
2 tsp cumin
Raw celery to decorate
Heat the oven to 390 Fahrenheit (200ºC). Mix carrots with garlic and oil and place in a roasting tin; roast for 30-35 minutes or until tender, stirring the carrots halfway through and remove once they start to caramelize. Cool. Puree carrots in a food processor, squeeze the garlic cloves out of their skins and add along with lemon juice, tahini* and cumin. Add more lemon juice and seasoning to taste. Drizzle with olive oil and decorate with celery leaves.
*Tahini is sesame seed paste; available at most supermarkets. For this recipe, you will use about 4 tbsp tahini and appr. 2 tbsp water.