About this recipe:This is a very simple and tasty, creamy vegan dip to serve with pitta bread or crudités, and is good for pre-dinner nibbles, or as a starter or for a party table. I'm not really sure how many this recipe serves but with pitta bread, there would be plenty for at least 6 to 8 people.
Chop and roast the carrots (with a drizzle of olive oil) for about 40 minutes, then add roughly chopped garlic and cook for about another 20 minutes until the carrots are golden brown and soft.
Allow to cool, then blend the roasted carrots and garlic with the chickpeas, paprika, cumin, parsley, olive oil, lemon juice and zest, salt, pepper, and sesame oil in an electric blender. Keep blending and stirring down, slowly adding the vegetable stock until you get the consistency that you prefer for your dip!
Chill in the fridge and serve with pitta bread or crudités as a dip or a starter, with a sprig of parsley in the top to garnish.
My original recipe here uses parsley, but I've since found that I basil is yummy too.
Reaaly tasty. I love hummus and this is a very nice version. I wasn't too fussy about exact measurements. I used 250g cooked chickpeas and 3 carrots and same amount of spice and parsley. Will make again. - 26 Apr 2015