Prep 15 mins
Cook 0 mins
A slightly different version of an old favourite.
- 225 g carrots, grated
- 1 cup cooked chickpeas
- 2 tablespoons lemon juice
- 2 tablespoons light tahini
- 2 spring onions
- 1 tablespoon olive oil
- fresh herb, to garnish
- Put the chickpeas, lemon juice, tahini, spring onions and olive oil in a food processor and blend until you get a smooth, soft paté.
- You may need to add a bit of water to get the right consistency.
- Stir in the grated carrots.
- Garnish with fresh herbs (I like parsley) and use as a dip for veggies or pita bread.
- You may also like to add some garlic or a bit of salt, depending on your taste.
This was excellent. I don't find tahini paste very often, so I use sesame oil (got that hint from another Zaar chef - Hummus)
I love hummous, and I love carrots, so once I saw this recipe it seemed natural to give it a try. I am glad I did because it is exceptional!! The carrots add a slight, but satisfying, crunch and sweetness to the hummous. I added a clove of garlic, omitted the oil and decreased the carrot to about 1/2 - 2/3 of the amount the recipe stated. We use hummous as a sandwich spread instead of a dip, so this made it easier to spread. Delicous!!! I will be making this one again! :)
I made this for the Photo Swap. The carrots did add a nice texture and crunch to the houmous, but I will definitely reduce the amount of tahini and lemon juice next time, as I thought there was too much of both, which spoilt the overall taste for me. I did add a clove of minced garlic, because I thought it needed it. Sorry, Sackville Girl, but I'm sure somebody else will love it!