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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This yummy and healthy dip/spread recipe comes from the wonderful book Mon premier dîner végétarien by Alice Hart. It makes for a very soft, silky hummus that has a slightly sweet flavour from the carrots. Ingredients:
1 large carrot, chopped |
1 pinch salt |
1 (175 g) can chickpeas, drained (can soak and cook your own equivalent, too) |
1/2 tablespoon tahini (i used white tahini) |
1/2 tablespoon apple cider vinegar (or use lemon juice) |
1/8 teaspoon ground cardamom |
1/4 teaspoon garlic powder |
Directions:
1. Cook carrot with the pinch of salt in boiling water until very tender (about 8 minutes). Drain and combine with the other ingredients in a large bowl.
2. Blend until smooth. I used a hand-held blender for this and left a few chunks of carrot intact for texture.
3. Serve with dippers of your choice.
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