Carrots & Hummus The Boxxfresh Way!

Carrots & Hummus The Boxxfresh Way!

We love hummus with just about anything! Served with a tasty picky board… a spoonful avocado on toast or simply with super fresh, raw, carrots as a lovely, tasty snack or light lunch.


1 tin of chickpeas, drained and rinsed

1 tin of white beans, drained, rinsed and divided into two

1 clove of garlic, peeled

The juice of 1 lemon

1 tbsp light tahini

1 tsp smoked paprika

Olive oil

Sea salt
1 bunch of carrots, washed and quartered lengthways


1. Put the chickpeas, half the white beans, clove of garlic, lemon juice, 1/2 teaspoon of salt and tahini in a food processor along with 1 1/2 tablespoons of olive oil. Blend until roughly smooth, adding 1 tablespoon of water at a time if it needs loosening a little. Scoop into a bowl and set aside.

2. Heat a pan over a medium heat with 2 teaspoons of olive oil. Add the second half of the white beans to the pan and allow to toast for 3-5 minutes, tossing regularly. Season with a good pinch of salt and the smoked paprika and allow cook for a further few seconds.

Serve the hummus in a bowl or on a board with a good drizzle of olive oil and the paprika beans and carrots piled on the side.