Description
A delicious and creamy hummus made with roasted carrots and chickpeas.
Ingredients
Scale
- 3 large carrots, peeled and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 cloves garlic
- Juice of ½ lemon
- 2–3 tablespoons olive oil
- Salt, to taste
- Spices to taste: cumin, paprika, cayenne (optional)
Instructions
- Peeled and chop the carrots into even pieces. Roast in the oven at 400°F (200°C) for 20-25 minutes until tender and caramelized, or steam until soft. Roasting deepens the sweetness and adds a subtle smoky flavor to the hummus.
- Drain and rinse the chickpeas thoroughly to remove excess salt and starch, ensuring a clean, smooth texture when blended.
- In a food processor, combine the roasted carrots, chickpeas, tahini, garlic, and lemon juice. Blend until smooth.
- Slowly pour in the olive oil while blending to create creaminess. Add salt, cumin, and paprika to taste. If the hummus is too thick, add a bit of water or reserved chickpea liquid gradually to reach the desired consistency.
- Taste the carrot hummus and adjust seasoning as needed. Add more lemon juice for brightness, more garlic for intensity, or adjust spices to your preference. Serve immediately or chill to let the flavors meld.
Notes
- Roasting the carrots enhances the flavor.
- Add water gradually if the hummus is too thick.
- Letting the hummus chill can help meld the flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg