Roast Streamside Carrot and Onion Hummus
This is nice and sweet due to carrots and onion, so do not be afraid of using the salt. Serve with savoury crackers, or as I have here, with Bellbird Seeded Sourdough, slightly buttered and toasted on a hot plate/pan.
Ingredients:
- 4 Streamside carrots cut into chunks
- 2 Streamside brown onions cut into quarters
- 1 tablespoon of olive oil
-
salt and pepper to season
- one can of chickpeas – keep the liquid and use all
- One tablespoon of olive oil
- 2 tablespoons of lemon juice
- one clove of garlic
- one tablespoon of tahini
- one teaspoon of coriander powder
- half a teaspoon of cumin powder
- half a teaspoon of sumac
- half a teaspoon of curry powder
- half a teaspoon of salt
- quarter of a cup of water
- Optional- garnish with toasted sesame seeds, powdered sumac, generous amounts of olive oil.
Directions:
- Roast the carrot and onions with salt pepper and olive oil at 200°C for half an hour. Or in a air fryer at 180 for 30- 40 mins.
- In a processor combine all ingredients and blend.
- Check for seasoning and add more salt if you need to.
- Sprinkle eseeds and sumac, olive oil and chilli flakes if you like.