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
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
Cooking the Carrots
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.
Toasting the Seeds
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.
Making the Hummus
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.
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If you aren’t able to cook the carrots over the fire, they can be roasted on a high heat in the oven.
Photos by Joe Allen-Preston.
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