Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Carrot & cumin houmous with swirled harissa

A spicy rose harissa swirl makes this houmous a little bit special. It's vegan, gluten free and totally irresistible

  • Prep: 5 mins
    Cook: 40 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 239
  • Carbohydrates 11
  • Saturated Fat 3
  • Sugar 6
  • Protein 3
  • Fat 19
  • Fibre 5
  • Salt 0.1

Nutrition per serving

  • Calories 239
  • Carbohydrates 11
  • Saturated Fat 3
  • Sugar 6
  • Protein 3
  • Fat 19
  • Fibre 5
  • Salt 0.1

Ingredients

  • 600g carrots
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 garlic bulb
  • juice of 1 lemon
  • 120ml extra virgin olive oil
  • can of chickpeas
  • rose harissa
  • flatbreads, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.

  2. Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, a can of chickpeas, drained and rinsed, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.

Suggested recipes from this collection...