Not really hummous because no chickpeas, but bright orange, nutty and perfect scooped up by pitta chips.
- 100g cashew nuts
- 600g carrots, scrubbed and cut into chunks
- 3 cloves garlic, peeled and squashed gently with the flat of your knife
- 1 tsp cumin
- 1 tsp sesame oil
- 1 tsp olive oil
- Juice of ½ lemon
- 3 tbsp tahini
- Drizzle of extra virgin olive oil
- Couple of tsp za’atar
- Soak cashews for 2 hours in cold water, then drain
- Pre-heat oven to 190C fan (210C)
- Put the carrots, garlic, sesame oil, veg oil, cumin and a pinch of salt in a roasting tin and mix well before putting in the oven
- Roast for 25 mins until soft and starting to go brown round the edges
- In a bowl, mix the roasted carrots, tahini, lemon juice, pinch of salt and wet cashews. Use a wand blender or food processor to blend into a coarse paste
- Check the seasoning and add more salt or lemon if needed
- Serve with a drizzle of olive oil and a sprinkle of za’atar
Sophie cooks 