Carrot and almond hummus

Name: Carrot and almond hummus
Ingredients: 400 gm canned chickpeas, drained (reserve a little of the canning liquid to thin the dip if necessary); 300 gm (about 2) carrots, coarsely grated; 40 gm almonds, coarsely chopped; 40 gm hulled tahini; 1 garlic clove, chopped; Juice of 1½ lemons, or to taste; 60 ml (¼ cup) extra-virgin olive oil; Dukkah, to serve; Cucumber batons, blanched asparagus, radishes and baby fennel wedges, to serve

www.gourmettraveller.com.au

Your recipes

Servings: 5

Cost: $3.31 /serving

Author : Emma Knowles

carrot chickpea almond

Ingredients

Remove All · Remove Spices · Remove Staples

400 gm canned chickpeas, drained (reserve a little of the canning liquid to thin the dip if necessary)300 gm (about 2) carrots, coarsely grated40 gm almonds, coarsely chopped40 gm hulled tahini1 garlic clove, choppedJuice of 1½ lemons, or to taste60 ml (¼ cup) extra-virgin olive oilDukkah, to serveCucumber batons, blanched asparagus, radishes and baby fennel wedges, to serve

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Process chickpeas, carrot, almonds, tahini and garlic in a food processor until finely chopped. Add lemon juice and olive oil, season generously to taste and process until smooth. Thin with a little chickpea canning liquid if necessary, scatter with dukkah and serve with vegetables. Carrot and almond hummus will keep refrigerated for up to a week.