Photography: Ryland Peters & Small
Shop-bought houmous comes in many flavours. This roasted carrot version is brilliant with savoury pancakes.
500g carrots, peeled and roughly chopped
1 tbsp olive oil
1 small garlic clove, crushed
Squeezed juice of 1/2 lemon
3 tbsp extra virgin olive oil
1⁄4 tsp ground cumin
1 Preheat oven to 180C/Fan 160C/Gas 4 and line a roasting pan with baking parchment.
2 Place the carrots, olive oil, salt, pepper and 1 tbsp of water into the prepared pan, cover with foil and roast for 40 mins until tender. Set aside to cool.
3 Drain the chickpeas, reserving 3 tbsp of their liquid. In a food processor blitz the carrots, chickpeas and reserved liquid, garlic, lemon juice, olive oil, cumin and some salt and pepper until smooth.
4 Serve, spread on the turmeric pancakes you can find in the February issue of The Simple Things, topped with seasonal raw veg, herbs and salad.
Recipe from Modern Pancakes (Ryland Peters & Small).