Wednesday, 17 February 2016

Moroccan hummus with roasted carrots, harissa and herbs

If the previous hummus recipe with sun-dried tomatos blew you away with its intense flavours, this one will seduce your taste buds with its gentle sweetness and Moroccan twist. I actually think this just might have been my personal favourite...!

Roasting veggies not only gives them depth of flavour, it also lends them a wonderful sweetness and is a great way of making the most of those winter vegetables, as tired and scruffy as the rest of us...

And yes, that is the next hummus recipe lurking in the back. I don't think I need to tell you where she got that gloriously vibrant colour of hers...?

Moroccan hummus with roasted carrots:

400 g can chickpeas (drained weight 240 g)
1 tbsp tahini
4 medium sized carrots (total weight about 450 g)
1 tbsp oil
2 garlic cloves
3 tbsp lemon juice
1/2 tsp harissa
1 tbsp finely chopped parsley
1 tbsp finely chopped coriander
1/4 tsp salt
1/4 tsp black pepper
2-3 tbsp water

Measure the ingredients into a food processor. Blizz until velvety smooth. Check the taste and add salt and/or lemon juice if needed. If it's too thick, add more water a tbsp at a time until you've reach the desired consistency.

You know, hummus is a lot more versatile than you might think. Serve it as a dip, as part of a meze feast, as a spread on bread... but why not also as a warm side? This for instance would love the company of grilled pork. Or, you could fold in some grilled chicken and more herbs and use it as filling for salty crêpes, wraps or jacket potato...

How about you guys? How do you have your hummus?





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