Piped in the shape of carrots on to small crackers and decorated with a dill frond to resemble carrot leaves (they’re part of the same plant family – Apiaceae), this savoury treat is a cute option for an Easter or spring canapé.
Advertisement - Continue Reading Below
Yields:
12 serving(s)
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Ingredients
1
orange pepper, halved and deseeded
400g
tin chickpeas, drained and rinsed
1
garlic clove, crushed
4Tbsp.
tahini
2Tbsp.
lemon juice
1tsp.
sweet smoked paprika
1/2tsp.
ground cumin
Fresh dill sprigs and crackers, to serve
Directions
Step 1Preheat grill to high. Place pepper halves, cut-sides down, on a sturdy baking tray and grill until the skins are charred, about 4-5min. Transfer to a bowl, cover tightly and set aside until cool enough to handle. Peel off and discard skin.
Step 2Transfer pepper to a food processor along with the chickpeas, garlic, tahini, lemon juice, paprika, cumin and 1/4tsp each salt and freshly ground black pepper, and whizz until smooth.
Step 3To serve, transfer mixture to a small resealable bag and snip off corner. Pipe on to crackers in a zigzag motion to create a triangular carrot shape and top each with small sprigs of dill to look like carrot tops. Alternatively, scrape into a serving bowl, top with a scattering of dill sprigs and serve with crackers on the side.
Makes 375g.
GET AHEAD Make the hummus up to 2 days ahead. Store in a sealed container in the fridge. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
