I’m new to the blogosphere and as such am frequently seeking inspiration from other food blogs. One blog that I have discovered and like due to its excellent photos and tasty recipes is Frugal Feeding.
Whilst browsing this site recently I came upon a recipe for carrot and coriander hummus which piqued my interest. Today I decided to give it a go albeit with a few changes – most noticeably the omission of coriander and an increased chilli flavour.
I was very pleased with the results and think I will make it again next Monday for NYE when I have some friends around for drinks and nibbles. Dips are perfect for the Xmas period as it is always impressive when you bring out your homemade dips to serve to guests!
- 400g carrots
- 3 cloves of garlic
- 1 tsp honey
- 2 tbsp chilli oil
- 1 tsp cumin seeds
- 1 425g can cannellini beans
- 4-5 dried red chillies
- 1 lime, juiced
- A few drops of Tabasco sauce
- salt and pepper
- Preheat oven to 200°C.
- Peel and chop carrots and place in roasting dish.
- Add honey, whole garlic cloves and chilli oil to the carrots. Season generously with salt and pepper.
- Place in oven and roast for approximately 30 minutes or until tender and starting to brown.
- Toast cumin seeds in a dry pan for a minute or so or until they become fragrant. Remove from the heat and add to a bowl.
- Drain the cannellini beans and rinse as they can sometimes be slimy. Add to the cumin seeds.
- Roughly chop the chillies and add to the bowl.
- Squeeze the garlic from their skins and add to the bowl with the carrots.
- Transfer to a food processor and whiz until smooth (you can also use a hand held blender).
- Add the lime juice, a few drops of Tabasco sauce and season to taste.
- Place in the refrigerator and serve cold with rice crackers or gluten free bread.
Number of servings: 4