At a glance
You're looking at a labor of love—this creamy carrot hummus starts with soaking dried chickpeas for a full day before simmering them with vibrant carrots and warm spices for about an hour. The real payoff comes when you blend everything into silky smoothness, then serve it up with crusty bread, sesame seeds, and sun-dried tomatoes for a light, satisfying snack that's naturally gluten-free.
1/6
Soak the chickpeas
Tip the chickpeas into a large pot and cover with cold water almost to the top. As they soak, the chickpeas will absorb the water and swell up. After 12 hours, drain and cover with fresh water. Leave to soak for at least another 12 hours at room temperature.
For this step
0/12/6
Season and add the carrot
Drain the chickpeas and tip them into a large pot. Add the peeled carrot along with a little ground paprika and chilli.
For this step
0/33/6
Simmer
Cover with cold water so the chickpeas and carrot are floating freely and fully submerged. Bring to the boil. If the water evaporates during cooking and drops below the level of the chickpeas, top up with hot water. Cook for about 45 minutes to 1 hour.
