Carrot Houmous is exactly what you think it is, it’s Houmous with Carrots.

Houmous on it’s own is a fantastic condiment/dip/appetizer, it’s versatile, healthy, and super tasty, but with the addition of Carrot it takes on a whole new presence.

The main ingredient in Houmous is chick peas. Chick peas are an excellent source of dietary fibre, protein, Vitamin B6, and manganese among other trace nutrients. The next ingredient in Houmous is Tahini, which is ground roasted sesame seeds. Sesame seeds and Tahini contain high amounts of Thiamin, Niacin, Folate, Manganese, Copper, Phosphorus. Sesame seeds also contain Protein, Omega 3 fatty acids, and Fibre, making the humble sesame seed something of a superfood. Also there are no sugars to be found in Tahini so it’s glycemic load is zero.

Adding carrot to the recipe gives the Houmous a softer less tart flavour, it loses a little acidity with the addition of carrot, and can be slightly sweeter as a result. Additionally adding carrot to Houmous can make it slightly more appealing to Western taste buds especially in children, who are yet to develop their savory taste receptors.

Traditionally Houmous is eaten as a dip with flat breads, but it is also very popular with carrot sticks, and also pretzels.

Carrot Houmous is really easy to make, will last in the fridge between 3-7 days and will prove popular with the whole family, and as part of a balanced diet Houmous is a brilliant general tonic for optimum health.

Carrot Houmous

Dawn & Allan

This houmous recipe is a crowd pleaser- easy to make, tasty and creamy and makes enough to serve at your next party! Use leftovers in the lunchbox, pack in a picnic, or use at your next BBQ.

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Prep Time 15

CHICK PEAS 3

Course Lunchbox, Picnic, Snack

Equipment

Food processor
Electronic digital scales

Ingredients

125 gram Chick peas dry [Garbanzo] 240g from a jar or tin, drained and rinsed
50 gram Good quality, fresh Tahini paste
4-5 Tablespoons Cold water, more if required
4 Tablespoons Extra Virgin Olive Oil
1 Large Garlic clove, peeled and smashed or 2 x small-ish - the amount of garlic is a personal preference
1 generous pinch of salt
4 Tablespoons Fresh lemon juice
110 grams cooked carrot, cooled and pureed *
Coriander, Cilantro for garnish ** optional

Instructions

For the chick peas ( skip this step if you are using pre-cooked)

Soak the beans in cold water for about an hour
Put the pan over medium heat, and ensure there is plenty of water to cover the chick peas. Bring to the boil, and let them simmer away- checking the water level every so often; they will most likely need to be topped up with water.
When the chick peas are soft, but still have a bit of a bite to them, drain *** and refresh

For the Hummus

Gather and weigh your ingredients
Add the tahini, cold water, olive oil, garlic, salt and lemon juice into a food processor and pulse until the mixture is smooth. Add the chick peas [ hold a few back for garnish if you want] a bit at a time, and the carrot and blend until smooth; stopping to scrape down the sides of the bowl. Add more cold water by the Tablespoon if the mixture is too thick, until you get a rich, creamy texture. Adjust the flavours if needed
Garnish [see notes] and serve with flatbreads, crudeties or pretzels.

Notes

Scrape the houmous into a serving bowl and add the reserved chick peas [if using] and sprinkle with smoked paprika and serve

*Substitute with 110 grams pureed Beetroot and add a generous pinch of sumac at the end and finish with a squeeze of lemon

**Whiz a generous handful of Coriander [to taste] into the food processor at the end and serve with the reserved chickpeas [if using] and add the smoked paprika [optional]

***I like to save the chickpea water- let it come to room temperature and use to water your plants. they'll LOVE it

Carrot Houmous