I feel incredibly lucky to live just a couple of minutes walk from a local, independent deli. It’s my favourite place to get lunch if I’m at home on a Saturday or in the week. They’ve got tonnes of different salads (the best being a roasted vegetable and butter bean ratatouille), incredible sourdough bread, olives, loads of different kind of teas, and a good selection of fruit and veg. A few weeks ago I bought some carrot hummus from the deli, and it was ok but not what I was expecting at all – there were no beans and, even worse, no tahini. It was quite expensive for what was, essentially, just a pot of mashed carrots. Even if it was disappointing, at least it inspired me to create a new recipe. Carrot and white bean hummus, with tahini!
Recipe (makes one big pot):
- 2 medium carrots (about 150g), peeled and chopped into 1cm slices
- A 400g tin of white beans (I used butter beans but any white beans would be fine), drained
- Half clove of garlic, mashed to a pulp with a pinch of the salt (I don’t use too much garlic in hummus because I usually eat it at work. If you’re not eating it at work or don’t mind scaring your colleagues, feel free to use a lot more.)
- Half a teaspoon of salt
- 2 tablespoons tahini
- 3 tablepoons of lemon juice
- A pinch of ground cumin
Put the carrots in a saucepan, cover with cold water. Bring to the boil then simmer for 15 minutes or so until tender. Drain and allow to cool.
Put all of the ingredients in a blender or food processor and blend until smooth. Taste for seasoning and lemon, and adjust if necessary.
Keeps for up to three days in the fridge.