Add a bit of colour to your hummus…
1 can 400 g chickpeas, drained but keep ½ cup liquid in reserve
2 large carrots, peeled and cut into chunks
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon curry powder
1 tablespoon Tahini
1 teaspoon lime zest
½ cup lime juice
Place the carrots in a microwave steamer and cook until tender.
Place carrots, chickpeas, cumin, coriander, curry powder, tahini, lime zest and lime juice in a blender and blend for 20 – 30 seconds.
Add sea salt to taste and blend until combined and smooth. If you find the mixture a little dry, add some of the reserved liquid from the canned chickpeas.
Serve with vegetable crudités or gluten free crackers.