Carrot hummus from River Cottage Veg: 200 Inspired Vegetable Recipes (page 296) by Hugh Fearnley-Whittingstall

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on January 11, 2016

    I've made this several times and everyone loves it. The last time I made it I was out of cumin and substituted smoked paprika which worked well.

  • Zosia on March 14, 2015

    Slightly sweet, and nicely spiced, this was a tasty alternative to a more traditional recipe. I found that the flavours improved the next day with the sweetness taking a backseat to all of the savoury ingredients. Sadly, family didn't appreciate it much - too sweet for them - and I don't relish eating an entire batch by myself so it probably won't be repeated.

  • chele on July 22, 2012

    The recipe is very nice - hence the 4.5 stars. In my oven 35 minutes wasn't enough to roast the carrots, they needed 1 hour.

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