© J Sainsbury plc 2020
Carrot houmous
Whizz up cooked carrots with chickpeas to make this bright, kid-friendly houmous recipe. Spread it on rice cakes for toddlers and baby-led weaning or serve with crudités as a snack for you
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 300g carrots, peeled and chopped
- 1 x 400g can chickpeas, drained and rinsed
- 1/2 tsp ground cumin
- 2 tbsp fresh parsley, stalks removed
- 1 garlic clove, lightly bashed with the back of a knife
- 3 tbsp rapeseed oil
Method
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1
Put the carrots in a medium saucepan and pour over just enough boiling water to cover. Cover with a lid and simmer for 15 to 20 minutes or until soft.
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2
Drain the carrots, reserving some of the water, and place in a blender along with all the other ingredients. Blend until very smooth, adding some of the reserved water if a little too thick.
