Carrot Top Hummus

Mumma always said sharing is caring.

Not to sound like a basic bitch (if that’s possible?) but I freaking LOVE hummus. Not just a little but a lot, I whip up a fresh batch weekly. It’s so so easy to make, nutritionally dense and IT’S TASTY.

Another thing I love about hummus is experimenting with the flavours by adding different vegetables/herbs/spices. The possibilities are endless, one of my favourite combos is this beetroot hummus . It also a super easy (and delicious) way to eat more vegetables.

When I was at the farmers market on the weekend I seen these gorgeous carrots ^ and I jut had to have them – which I have yet to use but tonight is the night! I’m thinking of roasting them up in some honey and adding to quinoa and halloumi salad. Does that sounds delicious or does it sound delicious!?

Something I’m trying to do recently is consume less and waste less. so instead of throwing out the vibrant carrot tops like I normally would, I brain stormed for some ideas.

Watch the video for Carrot Top Hummus:

Now I think we all know where this going.. Carrot Top Hummus!
Carrot tops have a parsley taste slightly sweeter carroty taste. Which makes them perfect for chimichurri, pesto and carrot top hummus.

How to make Hummus

The only difference between normal hummus and this carrot top hummus is the addition of paprika and carrot tops.

Chuck (literally, if you don’t ill be disappointed) chickpeas, lemon, garlic, tahini – this is is basic hummus recipe. In a food processor, along with paprika and carrot tops. Blitz until smooth and slowly feed in some olive oil until full incorporated. It really is that simple!

I like to serve my carrot top hummus with some toasted hazelnuts, sesame seeds and sprinkle of paprika just for that extra wow factor and crunch.

No snack (imo) compares to hummus and fresh veggie sticks. The smooth cream hummus and the fresh crunchy vegetable. Ahhh lush.

My favourite to use are either cucumbers, capsicums or carrots (not sure if eating carrot top hummus with carrots is cannibalism or not but lock me away if it is cause I ain’t stopping.

My brain feels super foggy today and I’m not even sure if this blog post is coherent or if it makes any sense but we all you know you’re really here for the food so what are you waiting for, get snackin!

#tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!

Also if you could rate the recipe below I would be forever grateful – it makes me feel good ( yay internet points) and also helps me understand what you guys like 😛

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Mumma always said sharing is caring.