Ingredients

The following ingredients have 4 Servings
  • 300 g carrots (peeled and chopped)
  • 20 ml olive oil (5ml for roasting carrot, 15ml for dip)
  • 150 g chickpeas (I use organic canned)
  • 1/2 cup water (add additional water if too thick)
  • 30 ml lemon juice (freshly squeezed)
  • 30 ml tahini (well stirred )
  • 1 small clove garlic
  • salt and pepper to taste
  • roasted chickpeas, cayenne pepper or a drizzle of olive oil

Instruction

  • Preheat your oven to 200 Degrees C (390 F).Chop carrots into small pieces (approximately 1 inch/2.5 cm).Place in roasting dish with 1 teaspoon of oil and 1/2 teaspoon of salt.
  • Roast the carrots for approximately 35 minutes, or until they are tender.Remove from the oven and set aside to cool.
  • Add the chickpeas to a small blender, along with the carrots, remaining ingredients and some of the water. (Add the water gradually to achieve desired thickness).Blend until smooth.
  • Adjust the seasoning and texture to your liking.Serve in a dish with cayenne pepper, a drizzle of olive oil or some roasted chickpeas.
  • I liked to serve my hummus with some veggie sticks and crackers.