Place the hummus in a resealable container and store in the fridge to enjoy for up to 1 week
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 2-4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 563 |
| Fat | 35.3g |
| Saturates | 5.1g |
| Protein | 12.9g |
| Carbs | 58.4g |
| Sugars | 11.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Halve the carrots and place in a roasting dish along with the garlic clove. Drizzle with 2 tablespoons of olive oil and season with cumin, ½ teaspoon of salt and ¼ teaspoon of pepper. Place in the oven to roast for approx. 30 minutes or until golden and tender. Set aside to cool slightly.
Cut the pita bread into stars and place on a lined baking tray in the oven until golden, approx. 5-10 minutes.
Juice the lemon.
In a small bowl, whisk together the tahini, the remaining olive oil, lemon juice, water and ½ teaspoon of salt.
Place the cooled carrots in a blender along with the chickpeas. While the blender is running, slowly pour in the tahini mixture and blend until the hummus is smooth. Adjust seasoning, if necessary.
To make the Hawaij spice, heat a small frying pan over a low heat. Combine all the spices in the pan and toast for 10 minutes, stirring occasionally. Grind the toasted spices in a spice mill or using a mortar and pestle. Save in an airtight container for up to a month.
Slice the cucumbers and cut it into moons and half moons.
Place the carrot hummus in a serving bowl and top with extra olive oil and hawaij spice.
Serve with the cucumbers moons and pita stars.
