At a glance
This carrot hummus comes together with creamy, blended chickpeas and roasted carrots that create a smooth, velvety spread — but the main time commitment is soaking the dried chickpeas for a full day before you start cooking. Once you get past that overnight soak, the actual cooking moves quickly: you'll simmer the chickpeas and carrot for under an hour, then blend everything with garlic, butter, and milk into a gorgeous dip that's perfect for tearing into fresh bread.
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Soak the chickpeas
Tip the chickpeas into a large pot and cover with cold water almost to the top. The chickpeas will soak up the water and swell as they soak. After 12 hours, drain and cover with fresh water. Leave to stand for at least another 12 hours at room temperature.
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Season and add the carrot
Drain the chickpeas and transfer them to a large pot. Add the peeled carrot along with a little ground paprika and chilli.
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Simmer
Cover with cold water so the chickpeas and carrot are fully submerged and floating freely. Bring to the boil. If the water evaporates below the level of the chickpeas while cooking, top up with hot water. Cook for about 45 minutes to 1 hour.
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