Carrot hummus
Quick, easy and tasty, this easy carrot hummus recipe is a delicious and different way to enjoy the traditional chickpea dip. Great for kids and adults alike this carrot hummus is a brilliant addition to any mezze meal.
Ingredients
- 1 large carrot peeled and diced*
- 400 g tinned chickpeas drained and rinsed, use salt free ones if serving to babies
- 1 lemon juiced
- 1 clove garlic crushed
- 2 tablespoon tahini
- 1 tablespoon olive oil
- 1-2 tablespoon water
- salt to serve, optional
Instructions
- Steam the carrot until tender*.
- Allow to cool then blend with the chickpeas, lemon juice, garlic, tahini and olive oil until smooth.
- Add one tablespoon of water and blend again. Add the other tablespoon gradually until you have the desired consistency.
- Keeps for a couple of days in the fridge in an airtight container.
Notes
*If you prefer you can make this recipe with grated raw carrot instead of steamed cooked carrots. The carrot is less hidden but it tastes wonderful.
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