ROAST ROOT HOUMOUS
Serves: 2-4
400g can chickpeas, drained
100-300g roast roots, such as carrots, parsnips, celeriac and perhaps some roast onion
Juice of 1 small lemon
2 tbsp tahini or thick natural yoghurt
2 tbsp olive or rapeseed oil, plus extra to finish
1-2 garlic cloves, finely chopped
½ tsp cumin seeds, bashed, or a good pinch of ground cumin, plus extra to finish (optional)
Good pinch of dried chilli flakes, plus extra to finish (optional)
Salt and freshly ground black pepper
1 In a food processor, whizz the chickpeas, roots, lemon juice, tahini or yoghurt, oil, garlic, cumin and chilli flakes together until fairly smooth. If it’s too thick, thin with some hot water until you achieve the consistency you like.
2 Season to taste with salt and…
