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.
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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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
