Hummus is a dip or spread with eastern Mediterranean origins.
It’s made from chickpeas cooked and puréed with garlic, lemon and sesame paste.
It’s usually eaten with warm flat breads, such as pita, as an appetiser with tomato, cucumber and olive oil. We have taken to eating it with tortilla chips or spreading it in sandwiches with roasted aubergine and red peppers.
It’s easy to make if you have a small liquidiser and don’t mind waiting for the chickpeas to soak and cook. You could use the tinned version, but I find the taste inferior.
I’ve experimented with different pulses and nuts to make. I have used vegetable purées instead of chickpeas to great success and find root vegetables like turnip and beetroot work really well.
Here I’ve used carrot. The sweetness brings out the nutty flavours. I use this carrot hummus in a vegetarian starter with toasted pumpkin seeds and orange and blanched carrot salad, but it’s great with tortillas and a cold glass of white wine.
1 clove garlic (finely chopped)
Dessertspoon tahini (sesame paste)
3 tablespoons olive oil
1. Peel and dice the carrots.
2. Put one tablespoon of the olive oil and the carrots in a saucepan and add a small amount of water.
3. Place the pan on a low heat and gently cook the carrots until the water has evaporated. If the carrots are not soft add a little more water and continue to cook.
4. Allow to cool and place in a liquidiser with all the other ingredients.
5. Pulse for two minutes until smooth. 6. Serve on its own or with carrot and orange salad.