This is a great alternative to traditional hummus as the carrots add a pleasant sweetness that is balanced with the chilli heat and fragrant spice of the Zhoug paste. Serve with crispy breads, crudities or spread onto a falafel and halloumi wrap. If you prefer it hot, remove the Zhoug from the recipe.

Ingredients

450g carrots (around 5 or 6), washed and chopped into 3 cm thick chunks

Salt and pepper

1 tin cooked chickpeas

1 clove garlic peeled

1 lemon, juiced

3 tbsp Belazu Tahini

5 tbsp Early Harvest Olive Oil

2 tbsp Zhoug

Ingredients

450g carrots (around 5 or 6), washed and chopped into 3 cm thick chunks

Salt and pepper

1 tin cooked chickpeas

1 clove garlic peeled

1 lemon, juiced

3 tbsp Belazu Tahini

5 tbsp Early Harvest Olive Oil

2 tbsp Zhoug

1

Heat an oven to 200C. Toss the carrots with a little olive oil and salt and place on a baking tray. Roast in the oven for 20 minutes so that the carrots are soft and the outsides have coloured. Remove from oven and allow to cool.

2

Drain the chickpeas, reserving the liquid. Combine the carrots, chickpeas, garlic, Tahini, half of the lemon juice and the remaining olive oil in a food processor or blender. Blitz for 3 – 4 minutes until as smooth as possible, scraping down the side with a spatula as you go. If the hummus looks a little thick, add some of the chickpea liquid to loosen it and help the mixture to blend. Add the Zhoug and blend again. Taste, then season with extra salt, pepper and lemon juice as you feel is necessary. Blend again then scrape into a bowl and serve.

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