Roasted carrot hummus

Roasted carrot adds an extra sweet layer of flavour to the famous chickpea dip.
2.25 cups

Serve with the seeded parmesan crisps for a healthy low-carb snack suitable for the keto diet.



1.Preheat oven to 200°C.
2.Combine carrots, garlic and oil in an ovenproof dish. Bake 40 minutes or until tender; cool slightly. Reserve pan juices. Squeeze garlic from skins; discard skins.
3.Blend or process carrot, garlic and reserved pan juices with remaining ingredients and 2 tbsp water until smooth. Season to taste.

Hummus will keep, covered, in the fridge for up to 4 days.