This may be my favourite hummus flavour combo. I know, big call. It’s super simple and keeps well in the fridge for a couple of weeks.
The quantity is perfect if you’re into bulk-making sauces/dips/spreads like I am.
What you’ll need:
2 large carrots, peeled and chopped
1 tbsp tahini
1 can chickpeas, drained
1 tsp ground cumin
3 tsp honey
3 tbsp olive oil
Salt
How to make it:
- In an oven tray, lay the carrots and cover with cumin, 1 tsp honey and 1 tbsp olive oil. Roast for 20 minutes or until soft.
- In a food processor, add carrots, tahini, chickpeas, and remaining honey and oil. Blend until smooth.
Serve as a platter with roasted carrots on top, or as a dip with bread, crackers or fresh vegetables.
Enjoy!
Rebecca x
127 eatery 