Back to basic goodness
Roast Carrot Humus
I’ve (sort of) got the use of a kitchen again after staying at my daughters helping her with the renovation of her kitchen.
I’m feeling like going back to basics and stocking up on some of my staples. First is definitely humus, my favourite. I like to have a jar full always in the fridge. This recipe takes a classic humus and adds in smashed roast carrots and cumin 😋
The Chickpeas in this humus contain isoflavones, which are a source of phytoestrogens. These phytoestrogens help relieve symptoms such as PMS, acne, weight gain and menopausal conditions.
Our gut is always happiest if you are providing it with fibre each day, such as the chickpeas. Which fibre depends on what your gut can tolerate. You may find that chickpeas give you a bloated stomach or a lot of wind. If that’s you try swapping to a can of lentils, and making this style of humus using that.
Your gut will also love you for including into dishes extra virgin olive oil, and the smashed carrot in this humus, are both the beneficial – oleic acid in the extra virgin olive oil (EVOO) and the beta-carotene in the carrots are great anti-inflammatory and antioxidant boosts for your gut.
Even better for your gut if you cook up the chickpeas yourself in some bone broth (or mushroom/sea vegetable broth if vegan/vegetarian)
Recipe for Roast Carrot Humus:
3 (180g) carrots
250g cooked chickpeas (cook your own or canned)
1 small garlic clove, peeled
2 tbsp tahini
2 tbsp extra virgin olive oil
3 tsp apple cider vinegar or lemon juice
2 heaped tsp cumin (ground or whole)
1 tsp salt
about 20-30 mls liquid from the chickpea cooking pot or can
- Peel (if not organic) then cook the carrots – by roasting (preferred) steaming, or boiling – whichever way is easiest.
I like roasting them – If roasting, then toss the carrots with a little extra virgin olive oil and a pinch of salt before popping into the oven. Roast until cooked (about 20-30 minutes in an oven set at 200°C).
- If cooking your own chickpeas, follow the packet instructions. And if you have some bone broth then use that as the liquid to cook them in.
- Put all the ingredients into a food processor and blend until creamy in texture. If too thick, slowly add more broth/water until you have the desired consistency.
- Check the seasoning. Add more salt, cumin, vinegar/lemon juice, if you like.
Store in the fridge for a couple of days or freeze in batches.
Take a look at the recipe video here: https://youtu.be/Z7Bs-BgVIXE