Serve with the seeded parmesan crisps for a healthy low-carb snack suitable for the keto diet.

Ingredients

4 medium carrots (480g), quartered lengthways

4 cloves garlic, unpeeled

1 tablespon extra virgin olive oil

⅓ cup (80ml) extra virgin olive oil, extra

400 gram can chickpeas (garbanzo beans), drained, rinsed

2 tablespon tahini

2 tablespon lemon juice

1 teaspoon sea salt flakes

Method

1.Preheat oven to 200°C.

2.Combine carrots, garlic and oil in an ovenproof dish. Bake 40 minutes or until tender; cool slightly. Reserve pan juices. Squeeze garlic from skins; discard skins.

3.Blend or process carrot, garlic and reserved pan juices with remaining ingredients and 2 tbsp water until smooth. Season to taste.

Hummus will keep, covered, in the fridge for up to 4 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Roasted carrot hummus

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