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Moroccan carrot hummus

Moroccan carrot hummus




Cooking time


1 can 10 oz (284 ml) Graves sliced carrots , drained

1/2 cup (125 ml) Graves chick peas , drained and rinsed

1 tbsp (15 ml) olive oil

2 tsp (10 ml) lemon juice

1/2 tsp (2 ml) harissa

1/4 tsp (1 ml) ground coriander

1/2 tsp (2 ml) cumin seeds

1/4 tsp (1 ml) paprika

1 pinch ground cinnamon

Salt and freshly ground pepper


  1. In a food processor, process carrots with chick peas.
  2. Gradually add oil and lemon juice. Process until smooth.
  3. Add harissa, coriander, half of the cumin seeds, paprika, cinnamon, salt and pepper.
  4. Transfer to a bowl. Top with a little olive oil and remaining cumin.
  5. Serve with crackers, raw vegetables or bread (baguette, pita, etc.)

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