We love this speedy carrot and almond hummus as a dip, but it's
also excellent served with grilled chicken skewers and a herb salad
for a more substantial meal.
400 gmcanned chickpeas, drained (reserve a little of the canning liquid to thin the dip if necessary)300 gm (about 2) carrots, coarsely grated40 gmalmonds, coarsely chopped40 gmhulled tahini1garlic clove, choppedJuice of 1½ lemons, or to taste60 ml(¼ cup) extra-virgin olive oilDukkah, to serveCucumber batons, blanched asparagus, radishes and baby fennel wedges, to serve
Process chickpeas, carrot, almonds, tahini and garlic in a food processor until finely chopped. Add lemon juice and olive oil, season generously to taste and process until smooth. Thin with a little chickpea canning liquid if necessary, scatter with dukkah and serve with vegetables. Carrot and almond hummus will keep refrigerated for up to a week.