The sherry vinegar gives this hummus its distinctive flavour. If you don’t have it, use a good quality red wine vinegar.
INGREDIENTS
500 grams carrots, peeled and sliced
4 tablespoons olive oil
2 teaspoons sweet smoked paprika
1 tablespoon finely chopped rosemary
2 cloves garlic, crushed
1 x 400 gram tin cooked chickpeas, drained and rinsed
2-3 tablespoons sherry vinegar
sea salt and freshly ground pepper
mint
METHOD
Boil the carrots in a saucepan of well salted water until tender. Drain well.
Put the olive oil, paprika, rosemary and garlic in a saucepan and place over a very low heat for 5 minutes to infuse the flavours. Don’t let the garlic get brown or it will be bitter. Add the cooked carrots and turn to coat in the oil. Reserve a few of the carrots and chickpeas for the garnish then put the remaining carrots with all the oil, the chickpeas and the sherry vinegar in a food processor. Season well and pulse to form a coarse paste.
To serve: Place the hummus in a serving dish. Chop the reserved carrots and combine with the chickpeas and mint. Scatter over the hummus and drizzle with a little olive oil and freshly ground pepper. Makes about 2 cups
Mixed dip platter: Serve with Spiced Carrot and Chickpea Hummus and Avocado, Basil and Broad Bean Dip.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.