Smoky carrot hummus & quinoa cumin crackers

This smooth and smoky carrot hummus with a side of crispy quinoa crackers makes a great light lunch or snack. It’s vegan, gluten-free and oil-free.

HUMMUS:
300 g / 10 oz carrots (4 medium carrots)
2 cups cooked chickpeas (I recommend peeling them)
5-6 tbsp / 75-90 ml lemon juice
1½ tsp coarse smoked salt
1 large garlic clove
1/3 cup / 80 ml tahini, hulled
approx. ½ cup / 120 ml fridge-cold aquafaba or water
½ tsp hot chilli powder
2 tsp olive oil

QUINOA CUMIN CRACKERS:
¼ cup dry quinoa (I used a mixture of black and white)
½ cup wholewheat flour OR chickpea flour (for GF crackers)
1¼ tsp fine sea salt
2 tsp ground cumin

View the full recipe at Lazy Cat Kitchen →