This delicious Primal-friendly carrot hummus (without a chickpea in sight!) is just right for a light lunch or snack with crudités, served as part of a mezze (a selection of small dishes), as a sandwich filling or, as we ate it last night, simply dolloped on top of a sweet potato, goats cheese and spinach frittata.
It will keep covered in a refrigerator for up to a week.
Primal Carrot Hummus (V)
1 tsp cumin seeds
1 tsp coriander seeds
6 tablespoons olive oil
1 tsp raw clear honey
500g (1lb 2oz) organic carrots, peeled (prepped weight about 460g/1lb)
Juice of 1 organic lemon
3 tbsp smooth almond butter
2 tbsp raw organic sesame tahini
Sea salt and freshly ground black pepper
Pre-heat the oven to 200℃ / ℉ / Gas mark 6
In a small dry frying pan (i.e. do not add oil) over a medium heat, toast the cumin and coriander seeds until they’re fragrant - this only takes about a minute, do not let them scorch! Tip into a pestle and mortar (or use a small bowl and the end of a rolling pin) and grind to a fine-ish powder.
In a large bowl whisk 4 tablespoons of olive oil with the honey and toasted spices.
Cut the carrots into 4-5 cm (about 2”) chunks and add to the dressing. Season with salt and pepper and toss to coat. Tip into a small roasting tin and roast for 35 minutes.
Remove from the oven and allow to cool slightly. Then scrape everything into a food processor (or use a hand-held blender) Add the lemon juice, the almond butter and tahini with the remaining 2 tablespoons of olive oil and blitz to a smooth puree.
Taste, adjust the seasoning and blend again to incorporate if necessary.
Refrigerate until required.