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Photo of Carrot & harissa houmous by WW

Carrot & harissa houmous

4 - 6
PersonalPoints™ per serving
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(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

  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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