Hummus is a creamy chickpea and tahini dip loved by many in the Mediterranean and Middle East. Often enjoyed as a high protein nutritious snack, hummus goes well with a variety of vegetables crudités, pita bread or as a side to grills.

Boost the nutrient content of your usual hummus recipe with added raw carrots. Yes, you can cook the carrots if you must have a super smooth dip, but keeping veggies raw maintains all the fiber and vitamins. Raw finely grated carrots not only adds texture to your recipe, but also natural sweetness and moisture.

CARROT HUMMUS

Makes about 2 cups

1 1/2 cups cooked chickpeas, drained

1/4 cup tahini

1/4 cup extra virgin olive oil

1 cup finely grated carrot

Juice of half a lemon

1 clove garlic

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

3/4 cup crushed ice

1. Place all the ingredients, except the ice, into a food processor and blend until combined and thick.

2. Add the crushed ice and blend for about 2 minutes until the dip becomes smoother but still has some texture from the raw carrots.

3. Serve drizzled with extra olive oil, black sesame seeds or chia seeds, finely grated carrot and microgreens (optional).