It’s so easy to make your own hummus. Whip up a batch of this delicious chickpea dip in just 10 minutes and serve with crunchy, sweet Chantenay carrots.
Preparation time: 10 minutes
- 2 tins of chickpeas, drained
- 2 cloves of garlic peeled and crushed
- Sea salt
- Black pepper
- 2 tbsp cold pressed rapeseed oil
- 2 lemons, juiced
- 100ml tahini, well mixed
- A handful of toasted pine nuts
- Chantenay carrots
What to do:
Put all the ingredients into the food processor or blender and blitz. Leave slightly chunky if preferred.
Transfer to a bowl, drizzle with more oil and scatter with toasted pine nuts.
Serve with Chantenay carrots.