Carrot Hummus with Chilli Seed Crackers
A subtle roast carrot hummus with chilli seeds crackers.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 -10
- 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.