Snacks, they are my downfall! I try to keep them to movie night or the weekend but sometimes I fall off that wagon 😉 I have made this hummus a few times now but have neglected to share it with you, which is very unfair of me, I’m sorry. Sometimes I make lovely things and they never make it to the blog, maybe because sometimes I think they don’t look like they would photograph well or because they are not exactly perfect, which isn’t why I do this blog in the first place. Life isn’t perfect, I’m not perfect, the food I make may not always look perfect, but it may just taste great and so it should be shared. I always embrace the imperfect things in my life so why not the imperfect food? Because it’s easy to get caught up in wanting everything to look perfect and beautiful but this is a slippery slope that I really don’t want to be on. I want to be able to share recipes with you that taste great even if they don’t look insta-perfect!
I’m not saying that this roasted carrot hummus is not perfect, it’s pretty good, the chilli crackers however may be less perfect. Don’t get me wrong they taste great, when I make them they never last long, they are usually put in an air tight container and left on the kitchen counter where they quickly disappear. They just didn’t break into perfect crackers for me to give you a nice picture of them, but please don’t let that stop you making them! And if they break or crumble a little bit just go with it, that’s want makes them perfect for dipping 😉 These chilli seeds crackers are fiery, that’s how I like them, but you can leave the chilli flakes out or use less if you wish, they will still taste great, but hey, where would be the fun in that!
The hummus will keep in the fridge for at least two days, it is worth adding the toppings before you serve it and it also goes really well with celery sticks or crisps. You could also use the hummus in a roast veggie wrap for lunch. The chilli seeds crackers will last longer in an airtight container and are also great with that roast butternut and parsnip soup I made a couple of weeks ago.
Carrot Hummus with Chilli Seed Crackers
- FOR THE ROAST CARROT HUMMUS:
- 3 medium carrots , (300g) peeled and roughly chopped
- 3 fat cloves of garlic , skin on
- 1/2 tsp smoked paprika + more for serving (optional)
- 1 tbs olive oil
- 1 x 400g can of chickpeas , rinsed in cold running water and dried with kitchen paper.
- 2 tbs tahini
- 60 ml extra virgin olive oil + more for serving (optional)
- The juice of half a lemon
- 1/2 tsp sea salt
- 50 ml of water , a little more if needed
- Pumpkin seeds to serve (optional)
- FOR THE CHILLI SEED CRACKERS:
- 100 g jumbo oats
- 100 g plain spelt flower
- 50 g quinoa
- 50 g sunflower seeds
- 50 g golden linseed
- 50 g pumpkin seeds
- 1 tsp nigella seeds
- 1/2 tsp crushed chilli flakes
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 50 ml olive oil
- 120 ml warm water , more if needed
TO MAKE THE CHILLI SEED CRACKERS:
Preheat the oven to 180 degrees C ( I use a fan assisted electric oven, please adjust according to your own oven )
Add the quinoa to a frying pan and toast over a medium heat until golden brown, about 5 minutes, then leave to cool slightly.
Line a baking tray with parchment paper.
Add all the dry ingredients for the crackers into a large mixing bowl and mix well.
Add the oil and water and mix well again.
Spread the cracker mixture onto the lined baking tray, roll out the mixture until it is quite thin. I did this by adding an extra layer of parchment paper over the mixture then I rolled it out with a mason jar. Remove the paper when done.
Using a sharp knife score the cracker mixture into 16 pieces, then bake in the oven for 30 - 35 minutes, turning halfway through. The crackers should be a nice golden colour when done, leave to cool then carefully break into crackers. If they crumble a little don't worry they don't have to be perfect, we're using them for dipping into the hummus 😉
TO MAKE THE ROAST CARROT HUMMUS:
Add the chopped carrots, garlic, smoked paprika and oil to a baking tray and mix well. Roast for about 30 minutes, until the carrots are soft. Set aside to cool a little. Remove the garlic from its skin.
Add the carrots, chickpeas, garlic, tahini, salt and lemon juice to a food processor and blend. Add the olive oil and water and blend again until smooth, for about 5 minutes.
Scoop the hummus into a serving dish, sprinkle over a little smoked paprika, and a few pumpkin seeds then drizzle over a little extra virgin olive oil if using and serve with the chilli seed crackers.