• Tamsyn Wood

Smoky roasted carrot hummus




Well, it's about time. I have been rather neglectful of my site recently- but I am back! Hooray! I hear you all cheer loudly...


I really have no idea how I didn't create this unctuous bowl of divine-ness before- although Doctor Seaweed's oils are a fairly recent treasure I have discovered, so I am excusing myself- it's his fault for not introducing me sooner ;)


This is such a simple recipe (as I love simples...busy single mum to four and all that!) yet is super tasty and goes with so many dishes. I just tend to make batches and gorge myself silly in one go, but it can be refrigerated for 3 days if there's the potential you're not as greedy piggy as me?!


It's great for you as carrots contain beta-carotene, which is converted into that BRILLIANT vitamin A in your body which is a very useful antioxidant and a friend to our immune system.


It's a fat soluble vitamin, which is why teaming it up with the seaweed oil in this recipe is a great way to make sure it's absorbed into our body. Oh, and you'll probably begin seeing in the dark too (spooooky)... (not really btw- just in case you are particularly gullible).




Carrot prep... and a rather large chopper


RECIPE


INGREDIENTS


10 carrots, peeled, chopped

1 tsp tahini

1/3 cup extra virgin olive oil

juice 1/2 lemon

1/4 tsp smoked paprika

2 droppers full intense smoked seaweed oil

1/4 tsp salt

pepper

oil for roasting


METHOD


  • In a pan, coat the carrots with oil and roast at 180 degrees for 20-30 minutes till slightly golden brown

  • When cooked, remove from oven, allow to cool for 10 minutes or so

  • In a food processor, combine all the ingredients and the carrots, pour in the extra oil from roasting the carrots if there is any surplus

  • scoop into a bowl and enjoy with crackers/ bread sticks/ salad/ home made potato wedges/ brown rice... the list goes on.


Peace, carrots & smoked seaweed forever,


Tamsyn x


  • White Facebook Icon
  • White Twitter Icon
  • White Instagram Icon