– 2 tbsp olive oil
– 2 tbsp lemon juice
– juice of 1 small orange, zest finely grated
– 6 tbsp tahini
– sea salt and freshly ground black pepper
– 2 tsp cumin
– raw celery to decorate
Heat the oven to 200ºC. Put the carrots, garlic and oil in a roasting tin, season and roast for 30-35 minutes or until tender, stirring the carrots halfway through until tender and starting to caramelize.
Remove from the oven and allow to cool. Add the carrots to a food processor, squeeze the garlic cloves out of their skins and add these in too. Add the lemon juice, orange juice and zest, tahini* and cumin and blend well until everything has pureed.
Add more lemon juice and seasoning if necessary. Drizzle with a little olive oil and use celery leaves to decorate. Serve the hummus with crudités, pitta bread or use as a sandwich spread.
* Tahini is sesame seed paste. You can buy this at the supermarket, yet you need to add water (a few drops at a time) and stir slowly until it becomes a soft, smooth paste. For this recipe, you will use about 4 tbsp tahini and appr. 2 tbsp water.
PS: The photo was captured through the very artistic eye of my dear friend Thomas Peccini, after he sprinkled the dip with some magic to make it look gorgeous! Thank you Thomas for adding that extra touch of spice!