Carrot hummus with rosemary linseed crackers

Serves 4 Prep time 25

minutes + 15

minutes standing

Cook time 45

minutes + cooling

time

Rosemary linseed crackers

2 Tbsp chia seeds

85g cup) brown linseeds

1 Tbsp finely chopped fresh rosemary

tsp sea salt

125ml cup) warm water

Carrot hummus

4 large carrots (about 650g), roughly chopped

1 garlic clove, crushed

1 tsp ground turmeric

tsp fennel seeds

60ml cup) tahini zest and juice of 1 large lemon

1 Tbsp coldpressed extravirgin olive oil sea salt and freshly ground black pepper

Method

1. Heat the oven to 160degC (140degC fanforced). Make the rosemary linseed crackers first by combining all the ingredients in a bowl. Leave to stand for 1015 minutes, or until the water has been absorbed. Meanwhile, line a large baking tray with nonstick baking paper.

2. Spread the cracker mixture evenly over the prepared tray in a very thin layer — about 3mm thick. Bake for 4045 minutes, or until crisp and golden. Leave to cool completely on the tray, then break into shards and store in an airtight container for up to 1 week.

3. While the crackers bake, place the carrots, garlic, turmeric, fennel seeds and 125ml cup) of water in a saucepan over medium heat. Stir while it comes to a simmer, then cook, stirring occasionally, for 810 minutes, or until the carrots are tender and the water has reduced to about 1 tablespoon. Remove the pan from the heat and stir through the tahini and the lemon zest and juice. Cool for 10 minutes.

4. Add the oil to the carrot mixture and season well with salt and pepper. Using a handheld stick blender, puree until smooth. Spoon this mixture into a serving bowl and serve with the rosemary linseed crackers.