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
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