For the past week I have eaten more hummus than I ever have in my life. Hummus is my go to as a vegan snack, it’s quick, it’s easy and it’s basically the only decent vegan snack I know. My real food challenge has made me change from canned chickpeas to fresh chickpeas and it makes such a difference. It makes the flavour of the chickpeas stand out as opposed to the salt in the canned chickpeas. If you have the time to cook some fresh chickpeas, do it.
Now since I don’t have any other vegan snacks all I have been eating is carrot and celery with hummus. This has made me try different new flavours and ways to make hummus. This carrot hummus is no exception. It is still easy and quick. You make a standard hummus and you add some fresh carrots to the mix.
If you want to take it even further you can boil or roast the carrots, this will give it another dimension of awesomeness. If you make this with roasted tomatoes just make sure to double the amount of carrots you use as the carrots will shrink.
- 2 medium carrots, peeled and coarsely chopped
- 1 400g / 14oz can chicked peas
- 2 garlic cloves, peeled
- 1 tbsp tahini
- 1 lemon, juiced
- ¼ tsp salt
- ¼ tsp cayenne pepper
- ¼ cup olive oil
- ½ cup water
- Put all ingredients in a food process or blender and process until you have reached the desired consistency. Add more water as required.