2 medium carrots, chopped (300g)
400 g canned chickpeas, drained, rinsed
1 clove garlic, crushed
½ tsp ground cumin
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp tahini
Salt and pepper, to taste
olive oil, to garnish
cracked black pepper, to garnish
micro herbs, to garnish
Crudités, to serve (we used Lebanese bread, cucumbers, rainbow carrots, cauliflower florets, and halved radishes)
- Boil, steam or microwave carrots until tender. Drain. Rinse under cold water. Drain well.
- Place carrots, chickpeas, garlic and cumin in a food processor. Process until finely chopped. Add juice, oil and tahini. Season with salt and pepper. Process until smooth. Transfer to a serving bowl. Cover and refrigerate.
- To serve, drizzle with oil. Garnish with pepper and micro herbs. Serve with vegetables and bread.