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
- 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.
- Blend to a paste. Check consistency – you may need to add a few tablespoons of water to loosen the hummus to a dipping texture
- Blend again. Taste and season.
- 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/.