Roasted carrot hummus with fresh tomato salsa

Roasted carrot hummus with fresh tomato salsa

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3 carrots, peeled and diced
1/2 tablespoon extra-virgin olive oil
salt and freshly ground black pepper
400g tinned chickpeas, drained and rinsed
2 garlic cloves
2 tablespoons tahini
2 tablespoons lemon juice
60ml olive oil
1 teaspoon ground cumin
pumpernickel bread, to serve

Fresh tomato salsa

Quantity Ingredient
1 punnet cherry tomatoes, quartered
1/4 cup flat-leaf parsley
1/4 cup coriander leaves
1 tablespoon mint, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
freshly ground black pepper
salt

Method

  1. Preheat oven to 180潞C.
  2. Toss carrots with oil and a sprinkle of salt and pepper. Roast on a tray in the preheated oven for 20 minutes, or until tender.
  3. Blend chickpeas and roasted carrot in a food processor until smooth. Add garlic, tahini, lemon juice, olive oil and cumin, and blend again until all ingredients are smooth and well combined. Add extra salt and pepper and lemon juice if required.
  4. For fresh tomato salsa, toss all ingredients until well combined.
  5. To serve, spread a thick layer of the carrot hummus over sliced pumpernickel bread and top with tomato salsa.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
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