At work I organize weekly drop-in workshops for our learners on various aspects of mental and physical health. This involves liaising with local organizations to bring in speakers to share their expertise. Last month, we were able to take eight of our learners to the Shoreditch Trust’s Healthy Living Centre for a healthy cooking workshop. Among the sugar-less and salt-less dishes we made was this delicious roasted carrot hummus. So easy, so vibrant, so healthy.
I’ve made this multiple times at home since the workshop, and it has received high praise from F. You don’t even need anything to dip in it or spread it on — just grab a spoon and dig in.
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Roasted Carrot Hummus with a Kick (adapted from The Shoreditch Trust Food Programme; makes 1.5-2 cups of hummus)
- 8 carrots, peeled & cut into thick coins
- 1 tbsp olive oil
- 1/4 – 1/2 tsp red pepper flakes
- 3 garlic cloves, peeled
- to taste: ground black pepper
- 1 tbsp tahini
- 1/2 tsp cumin
- juice of 1/2 orange (add more to taste)
- juice of 1 lemon
- handful of chopped parsley or coriander
- Preheat the oven to 180C.
- Toss the chopped carrots with olive oil, red pepper flakes, whole garlic cloves, & black pepper. Spread on a baking sheet and roast in the oven for 30 minutes, stirring once halfway through.
- When the carrots are roasted, put them in a large bowl or food processor and add the tahini, cumin, orange juice, lemon juice, & parsley/coriander. Blend with an immersion blender or in the food processor until smooth.