I wanted to make a hummus with a sweeter twist. Don’t worry it still has all the amazing ingredients such as chickpeas, garlic, apple cider vinegar and lemons that my simple hummus recipe has.
This recipe calls on those who love to snack. A perfect dip and munch creation.
Time to cook: 35 minutes
Time to prepare: 10 minutes
You will need...
200g carrots (washed and sliced)
400g tin chickpeas (in water*)
Juice of 1 1/2 lemons
2 garlic cloves (crushed) (optional)*
5 tbsp extra virgin olive oil
1 tbsp apple cider vinegar*
1-2 tbsp honey/ agave nectar/ maple syrup*
How to create...
Preheat your oven to 180’ and line a tray with grease proof paper.
Wash, slice and lay out your carrots on the tray and drizzle evenly with the honey.
Pop it in the oven for 35 mins or until soft.
Meanwhile, drain* and wash the chickpeas. Put the chickpeas and the rest of the ingredients into the food processor.
Once the carrots are soft add them to the food processor with the rest of the ingredients and whizz until you reach your desired texture. I sometimes add a splash of water to reach a smoother consistency and even a tsp honey too.
To serve...
I like to sprinkle my hummus with chopped nuts and seeds to add a little crunch, flavours and extra nutrients to my dish. Choose all of the veggies you feel in the mood for... I try to eat as much colour as possible and an oatcake or two. If there's any left, store in an airtight container for up to a week.
* By adding garlic it creates a sweet’n’savoury flavour. * You can save your chickpea water and store in the fridge in an airtight container to use later.
* Make sure your apple cider vinegar has the mother.
* Choose a sweetener of your choice
My favourite thing to dip into this hummus is a crunchy apple. So when you’re making this, slice and core an apple to munch this nutritious dip with.
This little snack or lunch accompaniment contains lots of important nutrients including fibre, minerals and vitamins. You might be aware that chickpeas are a great source of protein and are part of the legume family.
They are sometimes known as garbanzo beans too.
You can find them in most shops both in a dried version or pre-soaked in water. If you buy the dried version you will need to soak them over night, or about 12 hours, in a large bowl covering them generously with cold water.
Hope you enjoy creating my little twist,
Emmy x
This recipe is plant based, gluten free, dairy free, refined sugar free, vegan and is full of wholesome goodness. All the ingredients I use I try to use organic, local and fair trade where possible and necessary but it’s up to you to choose what you want to use.