The dip is really tasty, and great for spreading thinly on flatbreads when making salad wraps. I’ve even mixed some leftover dip with vegetable stock to make a quick cup of soup. It’s also rather tasty spread on a fresh white bread roll filled with lettuce and fish fingers.
Carrot Hummus
500g carrots, thinly sliced (I don’t bother peeling them, just give them a good wash)
3 Tblsp oil
2 cloves garlic
½ tsp ground cumin
½ tsp ground ginger
2 Tblsp water
1 tsp salt
400g tin chickpeas, rinsed and drained
2 Tblsp miso paste or 1 Tblsp Marmite/Vegemite
1 Tblsp lemon juice
2 Tblsp water
dash of sesame oil
Put the carrots, oil, garlic, cumin, ginger, water and salt into a saucepan over a low/medium heat. Cook until the carrots are very soft, it usually takes around 20 – 30 minutes. Alternatively steam the carrots, etc in the microwave until very soft. Once the carrots are soft, add the chickpeas and stir to combine, cook for another few minutes. in the chickpeas and heat through.
