Carrot hummus
This carrot hummus is delicious, super easy to make and ready to serve in 10 minutes! An elegant, sweet and savory twist of the classic chickpea hummus. It is divine and versatile and can be served as a dip, spread, sauce or condiment. It's naturally dairy-free, gluten-free and vegan.
Equipment
- 1 potato peeler
- 1 Kitchen mixer
- 1 chopping board
- 1 knife
Ingredients
- 3 medium size Carrots
- ¼ cup tahini
- 3 tablespoon olive oil - extra virgin
- 1 clove garlic
- 4 tablespoon lemon juice freshly squeezed
- 1 tsp cumin - ground
- fresh thyme leaves only
- salt and pepper
Instructions
- Peel and cut the carrots into small pieces
- Add the chopped carrots and all the other ingredient in a food processor.
- Blend until smooth.
- Remove the lid, scrape down the sides and blend again for a couple of minutes.
- Check and adjust the seasoning.
Notes
The flavour and texture of this dip is best served at room temperature: Let it sit at room temperature for 15 minutes before serving if it was chilled in the refrigerator
Whip the base: Blend your tahini and lemon juice alone for 60 seconds first. This creates an aerated, creamy base.
Carrots are the hero ingredient in this dip: Use homegrown or fresh, organic, local carrots for a superior rich flavor.
Skip bottled lemon juice: Always use freshly squeezed lemon juice for a bright taste.
Invest in good tahini: Choose a smooth, pourable, tahini brand that isn't bitter.
Invest in good tahini: Choose a smooth, pourable, tahini brand that isn't bitter.
