Roasted Carrot and Houmous Dip - "Perfect for a light lunch"

Autumn Recipes

Ingredients (Serves 4):

350g carrots, washed, trimmed and cut into 2cm pieces
3 cloves garlic, peeled and crushed
2tsp cumin seeds
2tbsp olive oil
410g can chick peas in water, drained
For the crudits:
1 carrot, peeled and cut into batons
1 green pepper, cut into batons
10 cherry tomatoes
10 small mushrooms
Juice of 1 lemon
salt and freshy ground black pepper

Nutrition

Per serving: 181 calories, 8g fat, 1.2g saturates, 11.7g sugars, 0.6g salt

This makes a tasty change to traditional hummus and is perfect for a light lunch, snack or appetiser when entertaining. Plus all the veg help you on your way to 5-a-day.

Preparation time: 10 mins
Cooking time: 15-20 mins

Preheat the oven to 220C/400F/Gas Mark 6. Place the carrots in a small roasting tin. Add the garlic, cumin and 1tbsp of the olive oil, then toss to mix . tuck the garlic under the carrots. Roast for 15-20mins or until the carrots are lightly charred and tender.

Add the chick peas to the roasting tin and stir well to capture all the cooking juices. Transfer to a food processor, add the remaining oil and lemon juice, then whiz on the pulse setting to form a creamy puree. Season to taste with salt and ground black pepper.

Transfer to a bowl and serve with the vegetable crudits.

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