Roasted Carrot Hummus

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Recipe: Wasa

Ingredients 

Total Time:
5 minutes prep time

45 minutes cook time

60 minutes total time

Serves:
3

• 4 medium carrots (washed, ends trimmed)

• 1 small white onion (cut in chunks)

• 1 clove garlic (peeled)

• 1 dl uncooked red lentils

• 1 tbs rapeseed oil

• 1 tsp curry powder

• 1 tbs lemon juice

• ½ tsp chili powder

• ½ tsp black pepper

• 1 tbs tahini (optional)

• ½ dl walnuts

• ½ teaspoon ground cumin

• Water to thin

• Fresh cilantro or parsley (for extra fanciness)

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Instructions

1. Heat the oven to 200 degrees.

2. Add the onion chunks, garlic clove and the carrots on the baking tray.

3. Drizzle over with rapeseed oil, salt curry powder and cumin powder.

4. Roast the vegetables for 20 minutes, or until soft.

5. Boil the lentils according to the packaging instructions.

6. In a pan heated to medium heat, add the walnuts, toast for five minuted and stir continuously to prevent burning.

7. Now it’s time to combine everything! In a food processor, add the roasted vegetables, the boiled (and drained) lentils, lemon juice, chili powder, black pepper, tahini and water.

8. Process until smooth. Scrape down the sides if needed.

9. Taste and add more salt or other spice if needed.

10. Add the toasted walnuts and pulse a few times (you want the walnuts to be roughly chopped to give the hummus some texture.

11. Serve it on a Wasa crisp bread (for example Whole Grain).
    

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