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Carrot and Cumin Hummus

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Carrot and Cumin Hummus

Probably one of the most hated vegetables next to broccoli, spinach and brussel sprouts; carrots are in fact, as the former vegetables, very good for you. They are rich in vitamin A and antioxidants. People in the know say that eating antioxidant rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber. Having listed all those wonderful healthy attributes, carrots don’t have to be eaten raw and on their own.
I’ve used carrots in recipes before over HERE and HERE and they really make a very delicious and nutritious ingredient to baking and cooking. While I do love carrots on their own either raw or cooked as sweet and sticky with butter and honey as my mom and gran used to make, I love them in this wonderful hummus that I’ve combined with chickpeas. The carrots give a lovely colour and mouthwatering flavour which can be enjoyed on wholewheat bread or as I love it, on banting seed crackers.
Carrot and Cumin Hummus
Recipe for Carrot and Cumin Hummus
250g carrots, peeled and grated
1 tsp coriander seeds
1 Tbsp ground cumin
4 Tbsp crunchy peanut butter
1 tsp crushed garlic clove
1 400g can of chickpeas
Salt and pepper

Method
Add a little olive oil to a frying pan and fry the carrots and coriander seeds for 5 minutes stirring regularly to ensure carrots don’t burn. Add the ground cumin, peanut butter and garlic. Combine well and add the can of chickpeas with juice and simmer for another 5 minutes. Add the salt and pepper. Remove from the heat and allow to cool. Place cooled mixture in a food processor and whizz until smooth. Add a little water to loosen if need be. Transfer to a serving bowl and serve with seed crackers.
Carrot and Cumin Hummus
Recipe for Seed crackers (as taken from Real Meal Revolution)
200g sunflower seeds
60g flax seeds
100g sesame seeds
2 tbsp psyllium husks
500ml water
1 tsp salt

Method
Preheat oven to 160 degrees. In a mixing bowl combine all the ingredients and leave the mixture to stand until it is thick and pliable. About 10 minutes. Spread the mixture out as thinly as possible on a silicone mat or a baking tray (you may need two). The mix should have no holes in it. Bake the trays for an hour. You may need to rotate them away from the hot spots in the oven. After an hour and a few turns, it should only take another 15 to 20 minutes until they are seriously crispy. Remove from the oven and leave to cool. Once cooled break them into any size you like and store in an airtight container.
Seed Crackers

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