AT A GLANCE
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.
|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.|