Carrot & harissa houmous
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Carrots, raw
2 medium, peeled and chopped
Vegetable stock cube
1 cube(s), to make 500ml
Garlic
3 clove(s)
Lemon Juice, Fresh
45 ml
Salt
1 teaspoon(s)
Chickpeas, cooked
1 can(s), large, drained
Tahini paste (sesame paste)
75 g
Ground Cumin
¼ teaspoon(s), level
Bart Harissa Paste
2 tablespoon(s)
Instructions
1
Put the carrots in a medium pan, pour in the vegetable stock, then boil for 25 minutes under tender.
2
In a food processor, blitz the garlic, lemon juice, and salt until the garlic is chopped.
3
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.
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