Spiced Carrot Hummus

Carrot Hummus Ingredients

1x tsp coriander seeds

1x tsp cumin seeds

Cotswold Gold extra virgin cold pressed rapeseed oil

1tsp of agarve syrup or date syrup (honey can be used for a non-vegan recipe)

475g carrots

3x garlic cloves

1x tbsp lemon juice

3x tbsp orange juice

3x tbsp tahini

Salt and pepper


1) Pre-heat the oven to 200C

2) Lightly toast the coriander and cumin seeds in a dry frying pan

3) Using a pestle and mortar grind the cumin and coriander

4) Stir the honey and rapeseed oil into the spice mix to make a dressing

5) Peel and chop the carrots 6) Mix the dressing, carrots and a good pinch of salt and pepper in a bowl then tip out into a roasting tin

6) Add the garlic cloves to the roasting tin and cook for approx. 30 mins until soft and caramelized

7) Allow the carrots to cool then add to a blender along with the remaining ingredients – make sure you take the garlic cloves out of their skins first

8) Blend until smooth and serve

Serving Suggestions:

Drizzle with a little Cotswold Gold smoked rapeseed oil and serve as a snack or appetiser with warm freshly toasted flat breads.

Store in Tupperware in the fridge and use within a few days