Carrot Miso Hummus

I made this for a dinner party one evening and it was such a hit! It stems from that amazing carrot dressing you get on salads at Japanese restaurants. It’s also a different kick to traditional hummus which I like

-4 carrots chopped

-1 can of chickpeas (roasted and drained)

-1tsp cumin

-3 tbsp tahini

-1tbsp tamari

-2tbsp rice vinegar

-4 tbsp roasted sesame oil

-salt and pepper to taste

preheat oven to 400 degrees. Place the chopped carrots on a baking sheet with some olive oil and salt. Roast for about 15-20 mins till they can be easily pierced with a fork. Remove from oven and let cool

Next place all ingredients in a food processor and adding a bit of water to get the right texture. Pair with veggies, crackers, on toast and keep in the fridge for up to 4 days.