- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 6 tbs olive oil
- 1 tbs clear honey
- 500g carrots peeled
- 3 large cloves garlic
- Juice of 1/2 lemo
- Juice of 1 orange
- 3 tbs tahini
It was only a matter of time before I tried the third and final of Hugh’s hummus recipes. Having sampled the beetroot and walnut and also made the canellini bean variety, I had my eye on his carrot version and, as with the others, was not let down.
First preheat the oven to 200 degrees celsius and cut the carrots into strips. Toast the coriander and cumin (I couldn’t get my hands on any so don’t worry too much) and grind before whisking with two thirds of the oil and all of the honey.
Toss the carrots in the oil dressing with garlic and place in a roasting tin in the oven to cook for 35 minutes until the carrots start to crisp. Allow to cool and then blend with the lemon and orange juice, tahini and remaining oil. Season to taste.
The result is a sweet and sour dip, not hugely like hummus in taste (mine could have done with more garlic and would have benefited from the spices) but most similar in consistency and texture (odd considering the others two recipes consisted of either beans or breadcrumbs and this had neither).
Most importantly, how fitting it is that, in the same week of Her Majesty the Queen’s big Jubilee celebration, I am able to enjoy my own milestone, 20 vegetarian meals since I started my 2012 challenge to eat more veg. Here’s to the next twenty!