Steph's Blog

Carrot houmous

This recipe is taken from Vegetarian by Alice Hart and adapted slightly. It’s got a subtle sweetness and certain delicacy to it. It feels light and it’s a great colour.

2 large carrots, sliced
2 tbsp olive oil
1 tin chickpeas, drained well
1 tbsp tahini
½ tsp ground cardamom
1 tbsp lemon juice
2 good-sized cloves of garlic
Smoked paprika

Roast the garlic cloves for around half an hour in their skins, and when done, pop them out of the skin. They should be golden, soft and sticky. Place the carrots in a saucepan with just enough water to cover them. Add the olive oil and a pinch of salt. Bring to the boil and simmer for around 10 minutes until the carrots are tender. Meanwhile, pinch the skins off all the chick peas and discard (this process takes a few minutes, but trust me, it’s worth it for a much smoother consistency). Pour the carrots and their water into a blender with all the other ingredients and whizz it up until smooth. Sprinkle a little smoked paprika over the top before serving.

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One comment on “Carrot houmous

  1. Was this what we had when we came over for tagine? If so, this was amazing! I could have just had this with pitta for lunch and dinner for the rest of the week.

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