Nutrition and extra info
Nutrition:
Ingredients
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Tahini
ta-hee-nee
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
Carrot
ka-rot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Parsley
par-slee
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
Put the chickpeas, lemon juice, garlic, olive oil and tahini into a food processor and blitz to a smooth consistency. Loosen with 1–2 tbsp water if it seems a little thick.
Make a hole in the top of each carrot with a skewer or by cutting a small hole with the tip of a sharp knife. Dab a small amount of hummus into the hole and push in a small sprig of parsley.
Spoon the hummus into thoroughly cleaned small, plant pots or bowls and push in the carrots. Let the children dunk into the hummus with the carrots.
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