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Oven Roasted Carrot Hummus With Tahini And Turmeric



500g carrots

1/2 tsp salt

1 can cooked chickpeas (380g)

1/2 cup oil

1 garlic clove

1 1/2 Tbsp freshly squeezed lemon juice

1 Tbsp tahini

1/2 tsp ground turmeric


Set the oven to 175C/350F. Wash the carrots and cut into slices. Place them on a baking sheet with your preferred oil and some salt. Roast in the oven for about 40 minutes. 

Drain and rinse the chickpeas. Combine the chickpeas, carrots, oil, garlic, lemon juice, tahini and turmeric in a blender and mix until smooth. Thin with a bit of water if desired. Season with salt and pepper.