CARROT HUMMUS | R E C I P E

My husband's aunt recently offered us some carrot hummus during a visit and it was overly delicious. We instantly asked for the recipe and have made it multiple times since. I adore hummus with a side of some pita chips and veggies, both as a snack and a meal. So I thought in the case of you having similar taste, I'd share the recipe. Thank you to Debbie for sharing with us, and thus me with you.

I N G R E D I E N T S

• 1 lbs boiled carrots (I use an average bag)
• 2 tsp harrisa paste
• 2 tsp white wine vinegar (or apple cider vinegar)
• 2 cloves of garlic, minced
• 2 tsp honey (could substitute to make vegan)
• 1 tsp ground cumin
• 1 tbsp extra virgin olive oil
• Pinch of kosher salt (to taste)

P R E P

Peel and boil your carrots until fork tender.

M E T HO D

Add all your ingredients to a blender, and blend to your desired texture.*

S T O R E  T I M E

Keep refrigerated for up to 4 days.

*Alternatively you could use a hand masher and mix well with a fork.

P I T A  CH I P S

I N G R E D I E N T S

• 1 wholewheat pita bread per person, cut into triangles
• Pinch of kosher salt

P R E P
Preheat your oven to Gas Mark 5/350°F.

M E T H O D
Spread your triangles evenly on a baking tray, bake for 10 minutes, turning the chips after 5 minutes.

What's your favourite snack that doubles as a light lunch?