Carrot Hummus

Hopefully the weather will start warming up and we can think about weekend picnics, and packed lunches for outings.  I've been experimenting with different dips and spread recipes recently to change up our usual picnic fare.  Carrots were very cheap recently, 1kg bags were 30p, and I had some miso that needed using up, so I thought why not add some to my usual hummus recipe for a delicious savoury flavour hit.

The dip is really tasty, and great for spreading thinly on flatbreads when making salad wraps.  I've even mixed some leftover dip with vegetable stock to make a quick cup of soup.  It's also rather tasty spread on a fresh white bread roll filled with lettuce and fish fingers.

Carrot Hummus 

500g carrots, thinly sliced (I don’t bother peeling them, just give them a good wash)
3 Tblsp oil
2 cloves garlic
½ tsp ground cumin
½ tsp ground ginger
2 Tblsp water
1 tsp salt
400g tin chickpeas, rinsed and drained
2 Tblsp miso paste or 1 Tblsp Marmite/Vegemite
1 Tblsp lemon juice
2 Tblsp water
dash of sesame oil

Put the carrots, oil, garlic, cumin, ginger, water and salt into a saucepan over a low/medium heat. Cook until the carrots are very soft, it usually takes around 20 - 30 minutes. Alternatively steam the carrots, etc in the microwave until very soft.  Once the carrots are soft, add the chickpeas and stir to combine, cook for another few minutes. in the chickpeas and heat through. 

Add the rest of the ingredients then either use a stick blender or pour the mixture into a food processor to blend the dip until smooth, adding a little more water if necessary to get the consistency that you prefer.  Serve with crackers and crudites.

2 comments Basics, Dairy free, Gluten-free, Live Below the Line., Lunches, Party, Vegan, Vegetarian