Carrot & harissa houmous

Name: Carrot & harissa houmous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium Carrots, raw peeled and chopped; 1 cube(s) Vegetable stock cube(s) to make 500ml; 3 clove(s) Garlic; 45 ml Lemon Juice, Fresh; 1 teaspoons Salt; 1 can(s), large, drained Chickpeas, cooked; 75 g Tahini paste (Sesame paste); 0.25 teaspoons, level Ground Cumin; 2 tablespoons Bart Harissa Paste

SmartPoints® value per serving

Total Time

40 min

Prep

15 min

Cook

25 min

Serves

Difficulty

Easy

Ingredients

Carrots, raw

2 medium, peeled and chopped

Vegetable stock cube(s)

1 cube(s), to make 500ml

Garlic

3 clove(s)

Lemon Juice, Fresh

45 ml

Salt

1 teaspoons

Chickpeas, cooked

1 can(s), large, drained

Tahini paste (Sesame paste)

75 g

Ground Cumin

¼ teaspoons, level

Bart Harissa Paste

2 tablespoons

Instructions

Put the carrots in a medium pan, pour in the vegetable stock, then boil for 25 minutes under tender.
In a food processor, blitz the garlic, lemon juice, and salt until the garlic is chopped.
Add the chickpeas, carrots, tahini paste and ground cumin and process, gradually adding 150ml ice cold water until the mixture is smooth and thick. Add the harissa and process until combined.

Carrot & harissa houmous

Ingredients

Instructions

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