Ingredients
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12 plain Rice Crackers
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Carrots Hummus
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1 medium Carrots
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75 g tinned Chickpeas
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¼ Garlic
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Lemon Juice
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Pinch of smoked Paprika
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Sea Salt
Directions
Steps
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1
Done
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To make the carrot hummus, place the carrot in a small saucepan and fill with cold water until it just covers the carrots. Bring the water to the boil then reduce the heat to medium–low. |
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2
Done
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Simmer for 15–20 minutes until tender. Drain and set aside to cool. |
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3
Done
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Place the carrot, chickpeas, garlic, lemon juice, paprika and salt in a food processor and pulse until smooth and creamy. To save time, the carrot hummus can be made the night before and stored in an airtight container in the refrigerator. |
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4
Done
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Serve the rice crackers with the carrot hummus. |
