This hummus is bursting with flavour and loaded with Vitamins A, B & C thanks to the carrots. The turmeric make the dip an amazing vibrant orange colour which little foodies love!
Carrot & Turmeric Hummus
Two large carrots, peeled and roughly chopped
1 tsp of turmeric
1 can of chickpeas
2 garlic cloves
Juice of 1 lemon
1tbsp of tahini
1tbsp of olive oil
Roast your carrots at 180 degrees for 45 minutes till cooked and soft.
Next add all your ingredients to a food processor, blitzing till a smooth consistency.
Served with pitta, crudités or quinoa crackers!