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Spiced Carrot Hommus
Warm, earthy flavours make this dip a winner!
Prep Time 20 minutes
Total Time 20 minutes
Servings 20
Ingredients
- 1 cup dried chickpeas pre cooked in pressure cooker for 45 minutes or 2 tins of canned chickpeas
- 4 tbsp tahini
- 2 carrots grated
- 1 tbsp cumin heaped
- 1 tbsp smoked paprika
- 1 lemon juiced
- 3 cloves garlic
- 6 tbsp olive oil add slowly, adjust to get preferred consistency
- 6 tbsp water add slowly, adjust to get preferred consistency
- salt to taste
Instructions
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Add chickpeas, spices, grated carrots, tahini, garlic, spices, and lemon juice to a large bowl then add the olive oil and water and blend with a stick blender. Continue to add oil and water until a nice, creamy consistency is achieved. Season with salt to taste. Add more lemon juice if you prefer more acidity.
Recipe Notes
To cook chickpeas in pressure cooker add chickpeas and 4 - 5 cups of water to pressure cooker and cook under pressure for 45 minutes then allow the steam to slowly release for 10 minutes. There isn't a need to pre soak the chickpeas with this method.