Carrot hummus

UPDATE JULY 2021:

I have re-done this recipe and did not forget to sprinkle paprika on the top this time.

When I made this we had run out of bread and cream crackers so I improvised by having it on lettuce leaves. It was such and amazing idea! It's fresh, tasty and gluten-free!

🔄🔄🔄

A Riverford recipe, this hummus has a lighter taste than the traditional hummus but packs the same vitamin goodness and makes for a great snack or starter.

Serves: 1000ml

Ingredients:

• 700g carrots, peeled and diced
• 400g chickpeas, cooked
• 3 garlic cloves
• 7 tbsp tahini
• 8 tbsp lemon juice
• 1.5 tsp ground cumin
• 1 tsp paprika
• 5 tbsp olive oil
• salt & pepper to taste
• pumpkin seeds or toasted pine nuts

Method:

1. Boil the carrots in salted water until tender, approx. 10 min, and drain.
2. Place in a food processor all ingredients but the pumpkins seeds/pine nuts and blitz.
   
3. Add salt & pepper, taste and correct seasoning or add any more of any of the ingredients if desired. As I mentioned previously, making hummus is all about using your palate and some days you may want more lemon juice, tahini, etc.
   
4. Serve sprinkled with pumpkin seeds or toasted pine nuts and a little paprika. Ups, I forgot the paprika on the top!