20mlolive oil5ml for roasting carrot, 15ml for dip
150gchickpeasI use organic canned
½cupwateradd additional water if too thick
30mllemon juicefreshly squeezed
1small clove garlic
salt and pepper to taste
roasted chickpeas, cayenne pepper or a drizzle of olive oil
Preheat your oven to 200 Degrees C (390 F).Chop carrots into small pieces (approximately 1 inch/2.5 cm).Place in roasting dish with 1 teaspoon of oil and ½ teaspoon of salt.
Roast the carrots for approximately 35 minutes, or until they are tender.Remove from the oven and set aside to cool.
Add the chickpeas to a small blender, along with the carrots, remaining ingredients and some of the water. (Add the water gradually to achieve desired thickness).Blend until smooth.
Adjust the seasoning and texture to your liking.Serve in a dish with cayenne pepper, a drizzle of olive oil or some roasted chickpeas.
I liked to serve my hummus with some veggie sticks and crackers.
*Tahini is a sesame paste, available in all major supermarkets. You may find with some brands of tahini that it has separated. There will be thick paste on the bottom of the jar and a fair degree of oil on the top. You will need to stir these two together to form a smooth paste.*Some tins of chickpeas may seem to lack flavour, requiring much more salt and lemon than the others. Adjust the flavour and the texture to suit your requirements.