INGREDIENTS

• 1 punnet Snackables carrots
• 400g x chickpeas (canned)
• 3 x tbsp tahini (hulled)
• 1 x lemon (juice)
• 1 x garlic clove
• ¼ cup olive oil
• ¼ cup water 
• salt
• 1 x large cup fresh basil + extra 
• 1/8 tsp of sumac/cumin/chilli (any of your preferred spices)
• ¼ cup feta (less or more)

METHOD

1. Make the hummus by placing the chickpeas, tahini, basil, lemon juice, garlic and olive oil into the food processor. Blend and add the water bit by bit until the mixture is smooth. Add more water if you like. 
2. Slice the carrots into halves and quarters. 
3. Serve the hummus on a plate, sprinkle with your favourite spice, add the carrots on the side, top with extra fresh basil and sprinkle the feta around. Season to taste. 

Prep time: 15 minutes
Cook time: n/a
Serves: 1-2 (snack).
Makes 2 small jars of basil hummus / 1 large jar .

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.