I’ve been enjoying reading and cooking from Ella Mills’ new cookbook Deliciously Ella With Friends and I quite fancied making her roast carrot hummus. I’ve made The Happy Pear’s roast carrot hummus before and really enjoyed it, but I thought it’d be good to try a different recipe for a change.
I followed Ella’s recipe up to the point of blending all of the ingredients together in the food processor, but I baulked when I reached the point at which she asked for the addition of 10 tbsps of olive oil. That’s a lot of oil! And a lot of people can find that too much olive oil can have an, ahem, ‘loosening’ effect on the body, if you know what I mean…
The lads from The Happy Pear don’t use any oil in their hummus recipes so I thought I’d follow suit and adapt Ella’s recipe so that it had a lot less fat in it, using sundried tomatoes and a bit of their oil from the jar instead of copious amounts of olive oil.
The roast carrot and sundried tomato hummus turned out really nice with a good, sweet, mellow flavour from the roasted carrots and a lovely fresh tang from the sundried tomatoes. I had it in a gluten-free Mediterranean herb wrap with some grated dairy-free cheese and salad and it was delicious.
This makes around 600g of hummus in total, but it freezes very well so I portioned mine up into fifteen 40g low FODMAP portions in small tupperware containers so I can take it out of the freezer as and when I need it. I think 40g of hummus would give you a very generous portion and it’ll certainly work very nicely for some iron and nutrient-rich packed lunches to take to work over the next month.
3 large carrots (400g worth)
1 tbsp of olive oil
1 & 1/2 tsps. of paprika
A pinch of salt
1 tsp of asafoetida powder
40g sundried tomatoes (and 1 tbsp of the oil from the jar)
240g of tinned chickpeas (drained and well rinsed)
3 tbsps. tahini
The juice of 2 or 3 lemons (depending on how sharp you want it)
1 tsp ground cumin
Preheat the oven to 180C/160C Fan/350F/Gas mark 4.
Cut your carrots into coins about an inch thick and place on a baking tray. Coat the carrot pieces in 1 tbsp of olive oil and a pinch of salt and roast for about 20 mins until the carrots are soft.
Remove from the oven and leave to cool.
Place all of your ingredients in a food processor and blitz. I quite like my hummus to have a bit of texture, but if you prefer yours smooth just keep the food processor running until it’s very smooth.
I added a bit of fresh coriander to my hummus, but you can leave it out if you prefer.
Serve in sandwiches, with fajitas, chilli or with crisp baked tortillas.