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  1. Home
  2. vegetable recipe

Carrot hummus

Everyone loves a good hummus at a nibbles table at a party of backyard barbecue, so surprise your guests by adding in something a little different - carrots! - by Chantal Walsh
  • 03 Nov 2016
Carrot hummus
Cook: 24 Minutes - easy - Serves 6 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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Everyone loves a good hummus at a nibbles table at a party of backyard barbecue, so surprise your guests by adding in something a little different - carrots!

Ingredients

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)

Method

  1. Boil, steam or microwave carrots until tender. Drain. Rinse under cold water. Drain well.
  2. 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.
  3. To serve, drizzle with oil. Garnish with pepper and micro herbs. Serve with vegetables and bread.
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