Chickpea And Carrot Hummus

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Hummus is very popular in our house, great to nibble on as a dip, spread in sandwiches or boxed up for school lunches.

Serves 6.

Ingredients

250g dried chickpeas, around 575g cooked

2 garlic cloves

juice of 3 lemons

4 tablespoons tahini

1 tablespoon smoked paprika

2 carrots, peeled and grated

250mls olive oil

salt and pepper

Method

Soak the chickpeas overnight, drain and pour into a large pan, add three times the quantity of water and bring to the boil. Simmer for one hour until cooked, it may take a little longer depending on your chickpeas.

Drain the chickpeas and allow to cool completely.

Combine all of the ingredients in a food processor and process to a smooth paste.

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6 thoughts on “Chickpea And Carrot Hummus”

  1. Carrots would be a nice addition. I’ve done versions with cilantro and lime and one blended with salsa, both of which have been tasty, but the sweetness of carrots could be a great addition. Thanks for the idea!

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