Carrot Hummus

Carrot Hummus

Serves 8

5 large carrots, cleaned and cut into approx. 2cm chunks

1 tin Chickpeas, drained (or 100g dried chickpeas, soaked overnight and cooked until tender)

4 tbs tahini (sesame paste)

2 garlic cloves, crushed

1 ½ lemons, juiced – add to taste

3 tbs olive oil plus 1 tbs for garnish

2 tsp ground cumin

Salt to taste

Paprika or black olive, to garnish

 

Method

1. Cook the carrots in boiling salted water until soft (about 20 minutes). Drain and allow to cool. Place in a food processor or blender with the carrots, chickpeas, tahini, garlic, lemon juice and 3 tbs olive oil.
2. Blend to a paste. Check consistency – you may need to add a few tablespoons of water to loosen the hummus to a dipping texture
3. Blend again. Taste and season.
4. Serve sprinkled with paprika and/or black olives, and a trickle of olive oil.

Riverford – http://www.riverford.co.uk/feed/norton/in:recipes/carrot-hummus/.