Carrot and Ginger Hummus

I mentioned yesterday that I worked away last week, although what I didn’t tell you was what an amazing surprise I came home to. After my flight landing at 8pm, de-frosting my car and getting out the airport, I arrived home to my wonderful Fiancé cooking a meal from my blog. If I’m honest the first thing I noticed was the state of the kitchen, which shocked the hell out of me as Sam is usually anally tidy; but when he told me he was making one of my recipes it totally made sense, it is homemade with mess after all! He cooked the Posh Fish and Chips and I have to say it was even tastier than I could remember; maybe I should let him cook more often. I realise that story has no relevance what so ever to this dish, but it made me smile so I thought it was worth sharing.

–       250g carrots – peeled and cut into chunks

–       2 large garlic cloves – left whole

–       1 tbsp olive oil or rapeseed oil

–       1 tbsp lemon juice

–       3 tbsp tahini

–       Sea salt and freshly ground black pepper

–       1 tsp cumin

–       1 thumbsize piece ginger – roughly chopped

Heat the oven to 200C

Put the carrots, garlic and oil in a roasting tin, season and roast for 30-35 minutes or until tender, stirring the carrots halfway through.

Remove from the oven and leave to cool slightly.

Add the carrots to a food processor and squeeze the garlic cloves out of their skins and put these in too, along with any oil from the tin.

Add the lemon juice, tahini, cumin and ginger and process to until everything has pureed.

Add more lemon juice and seasoning if necessary.

Serve the hummus with crudités, bread or crackers; or check out my next blog for a great wrap recipe which takes full advantage of this hummus.