17 Jan Ember Baked Carrot Hummus
A perfect way to kick off a dinner party, served with either flatbreads or crudités. Carrot and orange are such a wonderful combination and when mixed with the tahini it gives you a really nice nutty flavour. This is a great recipe for the kids to get involved in (just be careful of those little fingers around hot coals) and a sneaky way to up the vegetable intake. Coriander is not for everyone, so play around with other soft herbs such as chervil for a nice fresh aniseed flavour or even chives to add an oniony hum.
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 6 tbsp olive oil
- 1 tsp honey
- 500g carrots
- 3 cloves of garlic
- Juice of ½ lemon
- Juice of 1 orange
- 3 tbsp tahini
- A good pinch of chilli flakes
- A small bunch of coriander
- Salt and pepper
- Light your fire and allow the wood to burn down to a bed of coals, or alternatively pre-heat your oven to 200 degrees C.
- Rub the carrots with 2 tbsp of oil and place directly on to the coals. Allow them to char all over and make sure to turn them as they cook. They will take around 35-45 minutes to cook through. To check they are cooked insert a knife in the thickest part, they should be nice and tender.
- Remove from the heat and set aside to cool slightly whilst you toast the spices.
- In a small cast iron skillet toast the cumin and coriander seeds until they become fragrant. Add the spices to a pestle and mortar and allow to cool. Once the spices are cool grind them to a powder and place in a bowl along with the remaining 4 tbsp of oil, the honey, the chilli flakes, the tahini and the juice from the lemon and oranges and whisk together.
- Once cool enough to handle grate the carrots into the bowl along with the garlic. stir everything together and season to taste.
- Finely chop the coriander and stir through the hummus, reserving some for garnish.
- Serve with homemade flatbreads or rye crackers.