I made this recipe up at the weekend, when I did an afternoon tea, and it turned out to be delicious. I thought I'd share it with you (sorry I can't be more precise over the ingredients, I wasn't intending on writing about it when I first started making it!).
Andrea's Roasted Garlic & Carrot Hummous
6-7 large carrots
3-4 large cloves garlic
Approx 800g (2 cans) chick peas (mine were previously cooked from dried)
1 teaspoon cumin powder
1 teaspoon smoked paprika powder
1 tablespoon toasted sesame oil
4-5 tablespoons extra virgin olive oil
Zest & juice of half a lemon
Heaped tablespoon of chopped fresh parsley
Salt & pepper to taste
Some vegetable stock to 'wet' while blending
1. Chop and roast the carrots (with a drizzle of olive oil) for about 40 minutes at 190 degrees celcius then add roughly chopped garlic and cook for about another 20 minutes until the carrots are golden brown and soft.
2. Allows to cool, then blend the roasted carrots and garlic with the chick peas, spices, oilve oil, lemon juice and seasoning in an electric blender. Keep blending and stirring down, slowly adding the vegetable stock until you get the consistency that you prefer for your dip!
3. Allow to cool in the fridge and serve with pitta bread or crudités as a dip or a starter, with a sprig of parsley in the top to garnish.
There you go - easy as pie! If you end up making this, I'd be interested to know what you think (my disclaimer though is to remember that my ingredients are approximate - try the taste test as you go along to see what it's turning out like!).