Roasted Carrot Hummus

Roast Carrot Hummus 

2 x Flannerys organic carrots, cut into quarters 

1 x can (4000g) absolute organic chickpeas 

2 x cloves of garlic 

2 x tbsp. Flannerys own unhulled tahini 

5 x tbsp. absolute organic olive oil 

2 x cloves garlic 

2 x tbsp. hemp seeds 

2 x juice of flannerys own organic lemon 

salt and pepper to taste

1.     Preheat oven to 180 degrees Celsius 

2.     Chop carrots into quarters (leave skin on) and drizzle with olive oil and salt and pepper and place onto a lined baking tray.

3.     Pop carrots in the oven and bake for 20-25 minutes turning once or twice 

4.     Remove from oven and allow to cool

5.     In a blender or food processor add the carrots, tahini, hemp seeds, olive oil, garlic, lemon juice and chickpeas and blend until completely smooth. 

6.     Use as a dip, toast topper or as the perfect 3pm snack. 

Chick peas, or hummus have been shown to be a far superior and nutritionally dense snack option. Chickpeas contain dietary fibre, polyunsaturated fatty acids, vitamin A, vitamin E, vitamin C, folate, magnesium, folate, potassium and iron. Bioactive compounds such as phytic acid, sterols, tannins, carotenoids, and other polyphenols such as isoflavones, are also found in chickpeas and have been shown to exert numerous health benefits (1). Legumes are considered to be both environmental and nutritionally beneficial. They’re often recommended as a sustainable diet as they have the ability to restore soil nitrogen without adding fertilizers (2). 

1.     Wallace, T. C., Murray, R., & Zelman, K. M. (2016). The Nutritional Value and Health Benefits of Chickpeas and Hummus. Nutrients, 8(12), 766. doi:10.3390/nu8120766

2.     Margier, M., Georgé, S., Hafnaoui, N., Remond, D., Nowicki, M., Du Chaffaut, L., … Reboul, E. (2018). Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method. Nutrients, 10(11), 1668. doi:10.3390/nu10111668