carrot hummus with tapenade and edible flowers

Carrot hummus with tapenade

Carrot hummus with tapenade, the best dips in one dish.

Two of my favourite dips in one, olive and hummus are always the best combination so if you never tried it, please do 🙂 and enjoy 🙂

If you need more appetizer ideas, check here.

Carrot hummus with tapenade

Recipe by Enara ParraCourse: StarterCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes

Ingredients

  • Carrot hummus
  • 350 g can chickpeas, drained

  • 60 g carrot, steamed

  • 1/2 lemon juice

  • 1/2 teaspoon cumin powder

  • 1 teaspoon tahini

  • 1/4 garlic clove

  • 1 tablespoon olive oil

  • Salt

  • Ground black pepper

  • 1/4 teaspoon paprika powder

  • 1/3 cup water

  • Tapenade
  • 50 g black olives, pitted

  • 2 anchovies

  • 1 tablespoon lemon juice

  • 1/4 teaspoon cumin powder

  • 1/4 teaspoon dry oregano

  • 1/2 teaspoon chopped parsley

  • 1/2 tablespoon olive oil

  • Ground black pepper

Directions

  • Carrot hummus:
  • Place all the ingredients in a food processor. Blend until very smooth. Add more water if you want it more creamy.
  • Transfer to a bowl.
  • Tapenade:
  • In a food processor or vegetable-cutter combine all the ingredients. Pulse a couple of times until coarsely chopped.
  • Place the tapenade on top of the hummus, drizzle with a bit of olive oil and serve.

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