I was thinking about healthy savoury recipes I could make for snacking on while I’m in the middle of my 30 days to healthy living pan. I’ve pretty much given up sugar and so wanted some savoury snacks that would replace what I’d normally reach for when I have one of those standing at the fridge thinking what can I snack on moments!
Here’s a great alternative to the classic hummus. Now you can make my classic hummus, beetroot hummus and carrot hummus to add some variety to your snacking experiences.
3 medium size carrots, peeled and roughly chopped
3 cloves garlic, peeled
1 400g can organic chickpeas (rinsed and drained)
juice of 1 lemon
2 tablespoons tahini
Salt and pepper (to taste)
⅓cup organic olive oil
Steam carrots for 10 minutes, or until very tender. Drain and cool.
Add garlic, chickpeas, tahini, lemon juice and carrots to a food processor and blitz until smooth.
With the motor running, drizzle in olive oil to form a smooth but firm paste. Season to taste.
Transfer to a glass container.
This delicious hummus should keep for 2-3 days in the fridge in an airtight container or can be frozen into small portions and remove from the freezer a couple of hours before you want to eat it.