Carrot Hummus with Olive Oil Crisp Bread
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Carrot Hummus with Olive Oil Crisp Bread
Recipe By Courtney Roulston
Ingredients
1kg bag carrots, roughly chopped
½ cup Squeaky Gate extra virgin olive oil
2 tsp ground cumin
sea salt to taste
1 x 400g can chickpeas, drained
2 tbsp tahini paste
1 large clove garlic, peeled
3 tbsp lemon juice
1 tsp ground sumac to garnish
¼ cup round mint leaves, picked to garnish
extra virgin olive oil crispbreads:
250g plain flour
1 tsp bi-carb soda
sea salt to taste
75ml Squeaky Gate extra virgin olive oil, plus extra for brushing
½ cup water
2 tbsp white sesame seeds
Method
Pre heat the oven to 180 degrees C. Toss the carrots in 25ml of the extra virgin olive oil, ground cumin and a pinch of sea salt. Place the carrots onto an oven tray with ½ cup water. Place in the oven and roast for 40 minutes, or until soft and cooked through.
Stir together the flour, bi-carb soda and salt in a bowl and make a well in the centre. Pour in the extra virgin olive oil and water gradually as you stir with a wooden spoon until a dough forms. Tip out onto a lightly floured bench and knead 5 or 6 times to bring together, but don't overwork it. Divide the dough into 3-4 pieces and using a rolling pin, roll out into a rustic oval shape, about 1-2mm thick. Repeat with the remaining dough and place onto a large lined oven tray. Brush with a little extra virgin olive oil and sprinkle over sesame seeds. Bake for 10-12 minutes, or until golden and crisp.
To make the hummus, place the roast carrots, chickpeas, tahini, garlic, lemon and a pinch of salt into a blender. Blitz until smooth and vibrant orange, adding a little more extra virgin olive oil or water if the mixture needs loosening.
Spoon the hummus into a serving bowl and garnish with a drizzle of extra virgin olive oil, ground sumac and mint leaves. Serve the hummus with crispbreads on the side.
