Name: Carrot and almond hummus
Yield: 4 - 6
Ingredients: 400 gm canned chickpeas, drained (reserve a little of the canning liquid to thin the dip if necessary); 300 gm (about 2) carrots, coarsely grated; 40 gm almonds, coarsely chopped; 40 gm hulled tahini; 1 garlic clove, chopped; Juice of 1½ lemons, or to taste; 60 ml (¼ cup) extra-virgin olive oil; Dukkah, to serve; Cucumber batons, blanched asparagus, radishes and baby fennel wedges, to serve

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.

Ingredients

400 gm canned chickpeas, drained (reserve a little of the canning liquid to thin the dip if necessary)

300 gm (about 2) carrots, coarsely grated

40 gm almonds, coarsely chopped

40 gm hulled tahini

1 garlic clove, chopped

Juice of 1½ lemons, or to taste

60 ml (¼ cup) extra-virgin olive oil

Dukkah, to serve

Cucumber batons, blanched asparagus, radishes and baby fennel wedges, to serve

Method

Main

1.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.

Styling by Emma Knowles