Carrot-Tahini Hummus

Ingredients

  • 400g carrots, peeled and coarsely chopped (about 3 medium)
  • 3 cloves garlic, peeled
  • 400g can chickpeas, rinsed and drained
  • juice of 1 lemon
  • 2 T tahini
  • salt and pepper
  • 1/3 c extra-virgin olive oil

Method

  1. Cook carrots in salted, boiling water for about 10 mins, until very tender; drain and cool
  2. Process garlic, chickpeas and carrots
  3. Add lemon juice, tahini, salt and pepper
  4. Drizzle in the oil with the motor running, to form a smooth but firm paste
  5. Transfer to a glass container

Notes

Will keep for 2-3 days in the fridge