Silky Carrot Hummus - cooking recipe

Ingredients

1 large carrot, chopped
1 pinch salt
1 (175 g) can chickpeas, drained (can soak and cook your own equivalent, too)
1/2 tablespoon tahini (I used white tahini)
1/2 tablespoon apple cider vinegar (or use lemon juice)
1/8 teaspoon ground cardamom
1/4 teaspoon garlic powder

Preparation

Cook carrot with the pinch of salt in boiling water until very tender (about 8 minutes). Drain and combine with the other ingredients in a large bowl.
Blend until smooth. I used a hand-held blender for this and left a few chunks of carrot intact for texture.
Serve with dippers of your choice.