This Mary Berry Spiced Carrot Hummus is a delightful twist on traditional hummus. The addition of carrots and a blend of spices give it a unique flavor and vibrant color. Paired with whole wheat flatbreads, it makes for a wholesome and tasty snack or appetizer.
Ingredients: 300g carrots, peeled and chopped. 2 cloves of garlic, minced. 1 can 400g chickpeas, drained and rinsed. 2 tablespoons tahini. 2 tablespoons lemon juice. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. 4 whole wheat flatbreads.
Instructions: For about 15 minutes, steam the chopped carrots until they are soft. Let them cool down. Mix the chickpeas, tahini, lemon juice, ground cumin, ground coriander, smoked paprika, cayenne pepper, salt, and pepper in a food processor. The carrots should be steamed first. You may need to scrape down the sides of the processor bowl as you blend the ingredients until they are smooth. Slowly pour the olive oil into the food processor while it's running until the hummus has the consistency you want. If you think the seasoning needs more salt, pepper, or lemon juice, taste it and add more as needed. Spread the seasoned carrot hummus on whole wheat flatbreads so that people can dip them in it. Have fun!
Prep Time: 20 minutes
Cook Time: 15 minutes
Parker Oktoberfest
