Roasted Carrot Hummus with Turmeric & Bee Pollen

Ingredients

• 250g (9 oz) organic carrots
• 1 tablespoon organic cumin seeds
• Salt and pepper
• Dash of vegetable oil
• 400g (14 oz) tin organic chickpeas
• 2 cloves organic garlic, peeled and crushed
• 3 tablespoons organic lemon juice
• 3 tablespoons organic tahini
• 1 teaspoon organic turmeric
• 1/2 teaspoon organic paprika
• 2 teaspoons Roots & Wings Organic Bee Pollen
• 1 teaspoon organic coriander seeds

Method

Preheat the oven to 180C/365F/Gas 4.

Peel and chop the carrots and put into an ovenproof dish. Drizzle over some oil, season and scatter with the cumin seeds. Roast in the oven for 30-40 minutes until soft. Remove and allow to cool.

Put the carrots with all of the other ingredients except the bee pollen and the coriander seeds into a food processor and blitz adding tablespoons of water to loosen it up. Keep going until all of the ingredients are mixed and the hummus has a lovely coarse texture.

Serve with a sprinkling of coriander seeds and bee pollen.