Houmous features heavily in our diet, it's so great for dipping vegetables and other finger foods into and if they like houmous, it can really help encourage children to eat up their vegetables. Standard houmous can be a bit too strongly flavoured for younger children though, so today I'm sharing a milder (but still tasty) roasted carrot houmous recipe that is really child friendly.
This homemade houmous recipe is perfect for lunch boxes and of course for fun lunches and snacks at home too. It's really easy to make (why not let your child have a go at making it?) and completely delicious! The carrots lend a delicious sweetness to the flavour of this recipe, which is mildly spiced with a little cumin too. This houmous recipe doesn't use tahini, just simple, easy to find ingredients.
Easy Roasted Carrot Houmous
Ingredients:
- 500g chantenay carrots
- 2 cloves garlic
- 1 tbs olive oil
- 400g tin chickpeas
- 1 tsp ground cumin
- 3 tbs orange juice
Method:
Preheat the oven to 200°C (Gas mark 4/400°F).
Wash the carrots and pat dry with kitchen paper. Tip the carrots onto a large baking tray. Add the garlic cloves, leaving them intact in their papery skins.
Drizzle over the olive oil and shake the tin to completely coat the carrots and garlic.
Pop in the oven to roast for 20-25 minutes until the carrots are golden and cooked through.
Once the carrots are ready, take out of the oven and leave to cool.
Drain the chickpeas and tip into a blender. Squeeze the cloves of garlic out of their skins and into the blender with the chickpeas. Add the cumin, roasted carrots and orange juice and season to taste. Blend all of the ingredients together until you have a houmous consistency.
Garnish with a little coriander (optional) and serve with finger foods for dipping.
Once completely cool, store in an airtight container in the fridge for up to 3 days.
Do you have a favourite houmous or dip recipe? I'd love to hear about it in the comments below!
Grace
Easy Roasted Carrot Houmous
Ingredients
- 500 g chantenay carrots
- 2 cloves garlic
- 1 tbs olive oil
- 400 g tin chickpeas
- 1 tsp ground cumin
- 3 tbs orange juice
Instructions
- Preheat the oven to 200°C (Gas mark 4/400°F).
- Wash the carrots and pat dry with kitchen paper. Tip the carrots onto a large baking tray. Add the garlic cloves, leaving them intact in their papery skins.
- Drizzle over the olive oil and shake the tin to completely coat the carrots and garlic.
- Pop in the oven to roast for 20-25 minutes until the carrots are golden and cooked through.
- Once the carrots are ready, take out of the oven and leave to cool.
- Drain the chickpeas and tip into a blender. Squeeze the cloves of garlic out of their skins and into the blender with the chickpeas. Add the cumin, roasted carrots and orange juice and season to taste. Blend all of the ingredients together until you have a houmous consistency.
- Garnish with a little coriander (optional) and serve with finger foods for dipping.
- Once completely cool, store in an airtight container in the fridge for up to 3 days.
I hope you will want to try this delicious recipe, please pin it if you do! For more easy healthy snack ideas and recipes, check out the snack ideas for kids section here on the Eats Amazing blog or pop over and follow my Healthy Snack Ideas Pinterest board for fresh and seasonal inspiration all the year around!
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