Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Carrot Hummus
· 4 servings
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.
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.
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.
Cooking tip
The chickpeas need to be completely tender. Towards the end of cooking, the skins may start to slip off the chickpeas — don't worry, this is nothing to be concerned about; in fact, it's a sign the chickpeas are perfectly ready for blending.
Drain and blend
Drain the chickpeas and carrot and tip into a tall container. Add the garlic cloves, warm milk, salt, a grind of pepper, and the butter, which will melt in beautifully straight away. Blend until smooth.
Serving
Serve with fresh bread, sprinkled with sesame seeds and dried tomatoes.