Roasted Carrot and Cannellini Bean Hummus
- Serves: 6-8
- Health Impact: High in fibre and plant-based protein; supports digestive health.
- Diversity Score: 10 ingredients.
Introduction:
This recipe brings together the natural sweetness of roasted carrots with the creamy texture of cannellini beans. The combination of garlic, rosemary, and mixed peppercorns adds warmth and depth, while a hint of orange zest lifts the flavour. The cannellini beans help to balance the moisture, making the hummus perfectly thick and smooth, and finishing with a touch of fennel gives it a lovely, subtle aniseed note.
This versatile hummus works equally well as a dip, a spread for sandwiches, or even as a topping for pizza. The creamy texture and rich flavour make it a great addition to your favourite dishes or as an easy, satisfying snack.
Ingredients:
- 250g carrots, roasted
- 4 cloves of garlic, peeled
- 4-5 tablespoons extra virgin olive oil, plus extra for drizzling
- A small handful of fresh rosemary
- 1 tin (400g) cooked cannellini beans, drained and rinsed
- A handful of fresh parsley, for garnish
- Freshly ground black pepper, to taste
- Ground coriander seeds, pink peppercorns, and green peppercorns, to taste
- Sea salt, to taste
- Zest of one orange
- 1 teaspoon fennel seeds, toasted and ground
- Optional: ricotta or feta cheese, for serving
Method:
- Prepare the Base: In a food processor, combine the roasted carrots, garlic, and half the rosemary. Pulse until roughly chopped.
- Add the Beans and Oil: Add the drained cannellini beans and 4-5 tablespoons of extra virgin olive oil. Blend until smooth, adding more olive oil if needed to reach your preferred consistency.
- Season: Add sea salt, black pepper, ground coriander, pink and green peppercorns, orange zest, and the ground fennel seeds. Blend briefly to mix the flavours.
- Adjust and Garnish: Taste and adjust the seasoning as needed. Transfer to a serving bowl, drizzle with a little extra olive oil, and garnish with chopped parsley.
- Serve: Use as a dip with toasted bread or vegetables, spread on sandwiches, or as a topping for pizza. Add ricotta or feta, if using.
Tips:
- Roasting the garlic with the carrots will give a milder, sweeter garlic flavour.
- Make it vegan by omitting the cheese or using a vegan alternative.
- Try spreading it over a pizza base and topping with fresh vegetables before baking.
Storage:
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
This hummus is a great addition to any meal – whether used as a dip, a spread, or even a pizza topping – bringing a burst of flavour and nutrients to the table.
