Carrots have figured rather heavily in my diet as of late. You see, we reside atop a small supermarket and whilst we refuse to shop there for most items, they frequently reduce items that are going out of date – very frugal. Of course, the food they reduce is never actually past its best, let alone going off, so we consider it best to minimise waste wherever possible. It just so happens that we’ve recently encountered a spate of reduced carrots, an occurrence which has both enabled me to further my experimentation, resulting in this rather special Carrot and Coriander Hummus.
This recipe has quickly become one of my firm favourites. It is adapted from an idea given to me by Hugh Fearnley-Whittingstall. In my eyes, carrot hummus is just as delicious as regular hummus – there’s just something about roasted carrots that get my taste buds going. Indeed, the sweetness of the carrot and the slight caramelisation of its natural sugars through the process of roasting expertly succeeded in captivating my senses.
Carrot and Coriander Hummus
• 300g carrots, peeled and chopped
• 3 cloves of garlic
• 2 tsp peanut butter
• 2 tsp freshly ground coriander
• A small handful of fresh coriander
• 1 tsp chilli flakes
• 1 lemon, juice of
• 4 tbsp olive oil
1. Pop the carrots and garlic cloves onto a roasting tin, drizzle with oil, season and roast for 20-30 minutes – until just beginning to brown.
2. Toast the coriander seeds before bashing them up a bit. Squeeze the roasted garlic out of their skins. Transfer everything to a food processor, adding the olive oil 1 tbsp at a time until you’ve achieved the desired consistency. Serve with pita breads.
Cost: My carrots cost 10 pence a bag, which is incredible. However, I have to assume that yours didn’t – in light of that assumption my estimate for this hummus would be £1.30, which, as it happens, is exactly the same price as the original recipe! Not only am I frugal, my frugality is consistent!