Carrot hummus. A great dip for kids, babies puree or spread.
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Carrot Hummus

A delicious carrot and chickpea dip / spread.
Course Dip / Spread
Cuisine Western
Keyword Carrot Hummus
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 92kcal
Author Amy Whiteford

Ingredients

  • 140 g 1 large carrot roughly chopped
  • 400g (14 oz) Canned chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 medium Garlic clove, minced
  • 3 tbsp lemon juice
  • 2 tsp Tahini
  • 1/2 tsp Smoked paprika

Instructions

  • Place carrots in a small saucepan and cover with water. Bring to the boil the reduce to a simmer. Simmer for 15-20 mins (until tender)
  • Drain the carrots and allow to cool.
  • Add all the ingredients to a food processor and blitz until smooth.

Notes

Sore in an airtight container and refrigerate.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Calories: 92kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 140mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2995IU | Vitamin C: 3.3mg | Calcium: 25mg | Iron: 0.8mg