Serves 2
Hummus is such a classic. Perfect for lunches or snacking. I love to dip different vegetables into mine or thickly spread it onto some toast.
For this recipe, I had some leftover carrot juice and since hummus requires liquid, this seemed like an efficient use of it. It not only prevents wasting the juice but adds a pleasant flavour, a vibrant colour and nutritional benefits of carrots.
Harissa is a lovely combination of fragrant and spicy flavours. It brings real oomf to the hummus and I love a flick of chilli in a dish.
Ingredients
1 tin chickpeas, drained
1/2 lemon, juice
60-100ml carrot juice
tsp harissa
pinch sea salt
step1
Combine all of the ingredients into a blender and blitz until you have a smooth consistency.
Begin with 60ml of the carrot juice and If the mixture is too thick, add a little more until it reaches the desired consistency.
Notes
- The flavour intensity of harissa varies depending on the brand, so make sure to taste as you are making it. If you are unsure of how much to add, start with 1 tsp and see if more is required.
- To make a creamier hummus, try adding a tbsp of tahini.