I love making my own hummus and experimenting with different flavours. My latest experiment created this creamy, fresh and vibrant carrot hummus.
I have literally made, what seems like, hundreds of versions of this dish. I’ve found it so tricky to make a really ‘carroty’ smooth hummus – if you know what I mean. I have tried everything from grating the carrot to roasting it first but found that simply par boiling the vegetable not only gave the best texture but also helped to add the most flavour. Parboiling really did help the carrot flavour shine through.
I used the exact same recipe as I use for my basic hummus and just added the carrots before I blended everything together. It’s one of my best adaptations that I’ve made and is one of my favourite healthy snacks. It’s perfect with crudities, in a salad or spread on top of a lightly warmed pitta.
Store in the fridge in an airtight container for roughly a week.