How to make roasted carrot hummus with spiced pita chips

Mark your calendars, because 4 April is International Carrot Day. If ICD, isn’t up there (yet) with Christmas, New Year’s and Halloween, then surely it’s only a matter of time before shops start selling carrot-themed cards, bunting and gifts.

And you might laugh, but if a vegetable deserves its own day, then shouldn’t it be the carrot?

It’s easy to take carrots for granted. They’re available in shops year round, they’re as cheap – actually cheaper than – chips, high in fibre and beta carotene (used by the body to make vitamin A) and low in calories.

What’s not to love? We also grow a tonne of them – or rather more than 700,000 tonnes – in Britain each year.

For something different, roast a panful with a clove of garlic and some red onion.

Blitz and dress up like you would a traditional hummus with lemon juice and tahini.

Make some simple pita chips with ras el hanout – a North African spice blend – for dipping and you’re ready for your own 4 April celebrations.

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500g carrots, peeled
1 clove garlic, unpeeled
½ red onion, peeled
2tbsp olive oil
1tbsp tahini
2tbsp lemon juice
Salt
Nigella seeds (optional)
6 round pitas, about 350g
3tbsp olive oil
1tsp ras el hanout
Salt

Preheat oven to 220C.

Chop the carrots into chunks and place on a baking sheet with the garlic. Slice the onion into thick wedges and add to the other vegetables. Drizzle with olive oil and sprinkle generously with salt. Place in the pre-heated oven and roast for around 15-20 minutes, turning halfway through. The onions may brown faster – if so, remove them and set aside while the carrots and garlic continue to cook.

Remove the outside skin from the garlic and puree the garlic with the carrots and onions along with the tahini and lemon juice, in a food processor, blender or with a stick blender. Taste and season with salt, if needed.

To make the pita chips, cut each round into eight wedges. If the pita is thick, slice it in half lengthways. Place on a baking sheet and drizzle with 3tbsp of olive oil. Sprinkle over the ras el hanout and salt – about ½ – 1tsp of salt. Give them a toss to coat evenly with the oil and spices.

Bake the pita chips in the hot oven for about 10-15 minutes – give them a stir part way through so they crisp evenly. They should be nicely browned. Remove and set aside.

Place the roasted carrot hummus in a bowl, drizzle with a bit of olive oil and garnish with nigella seeds (if using), along with the pita chips.

@Juliapleonard