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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 minutes
CHICK PEAS 3 hours
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