I recently went down to Ohakune with some friends for the weekend. Everyone’s highlight was of course the ski-ing, snowboarding, and a great game of Cards Against Humanity. For me however, it was the giant carrot in the middle of this small and beautiful town. For those of you not familiar with the place, Ohakune is the “Carrot Capital” of New Zealand and even hosts an annual carrot carnival as well as the famous Mardi Gras to celebrate the start of the winter season each year. Of course, I had to get the “typical tourist jumping in front of a large carrot” photo, and why not a massive bag of Ohakune carrots while I’m at it? After my happy purchase and being told I’ll “definitely be able to see in the dark after those” by the shop keeper, it dawned on me…What on Earth am I going to do with all these carrots???
I thought it was an opportune time to try out some new meals featuring this beta-carotene rich vege, so the question was put forward on my facebook page to help me with recipe ideas. After the suggestion of Hummus, I came across this paleo version, adapted it a little and SUCCESS!
Made without chickpeas, this Roasted Carrot Hummus is Paleo friendly, and can also be enjoyed by anyone following a FODMAP or legume restricted diet. It works perfectly as a spread for sandwiches, dip for celery or crackers, and also pairs amazingly with some avocado on my Nut and Seed Bread!
The bright orange colour of the carrots also lets us know that this vege is rich in Vitamin A and beta-carotene – powerful antioxidants that helps prevent oxidative damage from free radicals, and in turn helps protect our bodies against some cancers as well as helping to maintain eye and skin health. With the addition of garlic, lemon, coconut oil and olive oil, this Hummus is NUTRIENT PACKED with antioxidants and healthy fatty acids, but the best thing about it is that it’s made from scratch, noticeably fresh, preservative free, and far tastier than any store bought spread (IMHO).
- 7 large carrots
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 2 tablespoons melted coconut oil
- 4 garlic cloves (if FODMAP use garlic infused oil)
- 3 tablespoons unhulled tahini
- 1 teaspoon freshly grated ginger
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra-virgin olive oil
Preheat the oven to 190°C. Place the carrot into a roasting tin and sprinkle with the ground cumin, salt and pepper. Pour over the coconut oil and then mixed well so that the carrots are evenly coated.
Roast in the oven for 20 minutes or until browned.
Take out of the oven and pour in 250 ml of water, cover with foil and roast in the oven for a further 35 minutes, or until the carrot is tender. Remove from the oven and allow to cool.
Place the carrot and all the cooking juices in a food processor and process until smooth. Add the garlic, tahini, ginger, lemon juice and olive oil and blend until smooth. Add a little more water if needed. Season with salt and pepper and serve!
This recipe makes about 500g of hummus which can be kept in a glass jar or other air tight container in the fridge for up to 5 days.