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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.