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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.