1can(15oz/400g) chickpeas(reserve the water from the can)
1tsp ground cumin
salt and pepper
Steam or boil the carrots until soft. You could roast them too.
Drain the chickpeas over a bowl to collect the chickpea water (aquafaba).
Add the carrots and chickpeas, plus 2 tablespoon of the chickpea water, to a blender along with all the other ingredients.
Blend for a few minutes until thick and creamy. You may need to scrape the sides down occasionally.
Serve with vegetables or spread onto toasted sourdough.
I've simply steamed the carrots, but you could also boil or roast them for this hummus. I've done that often and it's delicious.
Add a large pinch of smoked paprika for a beautifully smoky taste.
Leave out the cumin and add in some fresh dill - it pairs well with carrots.
You can use a blender, hand blender or food processor to whiz up the hummus. A high speed blender gives best results, but with the other methods you'll just have to blend for a bit longer and scrape the sides down more often.
My trick for an extra soft and fluffy hummus is to add 2 tablespoon of the chickpea water (aquafaba) when blending. This is optional though!
Double this recipe for a party or crowd.
This recipe is great if your carrots are looking a bit old and past their best. Just whiz them into a tasty hummus and help to reduce food waste.