Carrot hummus with pita bread
Step 1/4
- 400 g canned chickpeas (drained)
Strain chickpeas, wash until water runs clear and transfer to a blender.
Step 2/4
- 3 tbsp tahini
- 1 lemon
- ½ garlic clove
- 2 tbsp harissa paste
- ½ tsp ground cumin
- 1 tsp sweet paprika powder
- 1 tsp salt
Add tahini, peeled and roughly chopped garlic clove, harissa paste, cumin, and sweet paprika powder to a blender. Blend until chickpeas are mashed and combined with the other ingredients. Scrape sides with a spatula or spoon occasionally to help the blending process.
Step 3/4
- 4 tbsp extra-virgin olive oil
Slowly add olive oil, one tablespoon at a time while blending. Use cold water to add to the creaminess and thin the hummus to the desired consistency.
Step 4/4
Top with chopped parsley, toasted sesame seeds, paprika powder and drizzle with olive oil. Serve with fresh vegetables and pita bread. Dip in and enjoy!
