Vegan Spicy Carrot Hummus
1 cup chopped carrots
400 grams of cooked chickpeas, drained
¼ teaspoon of tahini
2 tablespoons lemon juice
2 garlic cloves, cut into quarters
½ teaspoon cumin powder
½ teaspoon cayenne pepper
¼ teaspoon salt
2 tablespoons chopped fresh parsley
Assorted dippers to accompany such as whole-grain toasts and vegetables
Cook the carrots for about 10 minutes or until tender.
In a processor, beat the carrots with the chickpeas, tahini, lemon juice, garlic, cumin, cayenne pepper and salt.
Transfer a small serving to a bowl and mix the parsley.
Cover and refrigerate for at least 1 hour before serving.