Carrot and almond hummus

AT A GLANCE

  • Serves 4 - 6 people

We love this speedy carrot and almond hummus as a dip, but it's also excellent served with grilled chicken skewers and a herb salad for a more substantial meal.

  • 400 gm canned chickpeas, drained (reserve a little of the canning liquid to thin the dip if necessary)
  • 300 gm (about 2) carrots, coarsely grated
  • 40 gm almonds, coarsely chopped
  • 40 gm hulled tahini
  • 1 garlic clove, chopped
  • Juice of 1½ lemons, or to taste
  • 60 ml (¼ cup) extra-virgin olive oil
  • Dukkah, to serve
  • Cucumber batons, blanched asparagus, radishes and baby fennel wedges, to serve
01   Process chickpeas, carrot, almonds, tahini and garlic in a food processor until finely chopped. Add lemon juice and olive oil, season generously to taste and process until smooth. Thin with a little chickpea canning liquid if necessary, scatter with dukkah and serve with vegetables. Carrot and almond hummus will keep refrigerated for up to a week.

Topics:

HUMMUS, CHICKPEAS, RECIPE, TAHINI, CARROTS, FAST, DIP, MIDDLE EASTERN

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2017

Feb 2017

View Full Site