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 mezze-style spread.
Preheat the oven to 200°C/Gas Mark 6. In a dry frying pan, toast the cumin for about a minute until just fragrant. Grind to a fine-ish powder using a pestle and mortar.
Cut the carrots into 4–5cm chunks and season with salt and pepper and a little cooking oil. Tip into a small roasting tin and roast, turning once, until the carrots are tender and just starting to char slightly around the edges, about 35 minutes.
Allow to cool slightly then scrape everything into a food processor. Add the lemon, garlic, tahini (or peanut butter) and remaining oil and pulse into a course puree
Adjust the seasoning if necessary and serve.
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
If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.