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Preparation time: 5 minutes Cooking time: 25 minutes
For the hummus:
200g carrots, cut into sticks
1 tsp cumin seeds
1 tbsp extra virgin olive oil
1 x 400g tin chickpeas, drained
2 tbsp tahini
Juice of 1 lemon
80g California walnuts, toasted Splash of water
Freshly Ground Black Pepper, to taste
A handful of green olives, roughly chopped
2 slices of preserved lemons, thinly sliced
Small bunch coriander, roughly chopped or torn
Additional extra virgin olive oil (optional)
Preheat the oven to 180°C.
Place the carrots onto a small roasting tray and sprinkle over the cumin and olive oil. Roast in the oven for 25-30 minutes, or until tinged golden.
Place the roasted carrots, chickpeas, tahini, lemon juice and 50g of the California walnuts into a food processor and
blitz until smooth, adding in a splash of water if you need to loosen the mixture a little. Season to taste with pepper.
Spoon the hummus into your chosen container, then top with the olives, preserved lemon slices, coriander and leftover walnuts. Drizzle over some extra olive oil.