Carrot honey & cumin
1 tbsp honey
1 tbsp cumin seeds
Salt & pepper
Preheat oven to 180 degrees.
Peel carrots and slice into 2cm pieces.
In bowl combine honey, cumin seeds and 1 tbsp olive oil, salt and pepper. Add carrot slices and coat well with marinade.
Roast in the oven for 25-30 minutes until tender. Leave to cool.
In a blender combine hummus and roasted carrot mixture including all juices/marinade. Blend until smooth and creamy. Season to taste.
3 medium beetroot (or 2 large)
Salt and pepper
1 tbsp orange juice
Preheat oven to 180 degrees. Cut stalks off beetroot and place on a large square of alfoil. Drizzle with a little olive oil, 1 tbsp water, salt and pepper. Wrap well so that there are no openings and roast for 50 minutes until tender.
In a blender combine hummus and roasted beetroot and add orange juice. Blend until smooth and creamy. Season to taste.