Carrot Hummus
Another delicious member of the ever-expanding family of River Cottage hummi. It’s lovely with crudités, warm garlicky flatbreads or pitta and salad leaves, and I often serve it as part of a...
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Cooking tools:
- Food processor
- Mortar and pestle
- Roasting pan
- Skillet
- Chef's knife
- Cutting board
- Oven
- Stove
Ingredients
- 1 teaspoon cumin seeds
- 6 tablespoons olive or rapeseed oil
- 4 large carrots, peeled
- 4 large garlic cloves, bashed
- Juice of 1 ½ lemons
- 3 tablespoons tahini (or smooth peanut butter)
- Flaky sea salt and freshly ground black pepper
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