The sherry vinegar gives this hummus its distinctive flavour. If you don’t have it, use a good quality red wine vinegar.
INGREDIENTS
500 grams carrots, peeled and sliced
4 tablespoons olive oil
2 teaspoons sweet smoked paprika
1 tablespoon finely chopped rosemary
2 cloves garlic, crushed
1 x 400 gram tin cooked chickpeas, drained and rinsed
2-3 tablespoons sherry vinegar
sea salt and freshly ground pepper
mint
METHOD
Boil the carrots in a saucepan of well salted water until tender. Drain well.
Put the olive oil, paprika, rosemary and garlic in a saucepan and place over a very low heat for 5 minutes to infuse the flavours. Don’t let the garlic get brown or it will be bitter. Add the cooked carrots and turn to coat in the oil. Reserve a few of the carrots and chickpeas for the garnish then put the remaining carrots with all the oil, the chickpeas and the sherry vinegar in a food processor. Season well and pulse to form a coarse paste.
To serve: Place the hummus in a serving dish. Chop the reserved carrots and combine with the chickpeas and mint. Scatter over the hummus and drizzle with a little olive oil and freshly ground pepper. Makes about 2 cups
Mixed dip platter: Serve with Spiced Carrot and Chickpea Hummus and Avocado, Basil and Broad Bean Dip.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!