Bringing you my delicious Roasted Carrot Hummus! This healthy protein-rich, creamy dip is a sure shot crowd pleaser. And I promise you’ll never go back to store-bought hummus again!
A good hummus really draws attention with its texture and flavour. It’s not complicated to make in the least. The ingredients are few, and you can easily play around with the taste, according to your preference.
Think of basic hummus like a blank canvas, ready to absorb a variety of flavours. That’s exactly what I did with this Roasted Carrot Hummus.
How to Make Roasted Carrot Hummus?
Roasting vegetables is my favourite way of cooking them. It’s an easy hands-off method and brings the best out of them. Roasting caramelizes natural sugars in the vegetables, making flavours intense and slightly sweet.
And those little crispy charred bits are pure gold!
So for this recipe, I just massaged a couple of carrots and garlic cloves with olive oil, seasoned with salt & pepper, threw in the oven for 20 minutes.
That’s it! The rest of the recipe is how you make the traditional hummus, precisely.
Kitchen Hacks for Making Hummus with Turmeric
One of my best kitchen hacks is to have cooked chickpeas in my freezer at all times. It’s so handy for whipping up quick curries, adding to salads, smooshing for sandwiches..and of course for hummus.
It takes all of five minutes to make this dip once you have the chickpeas handy…no more, trust me. I add turmeric powder to the recipe to give a wonderfully bright sunshine look and, of course, for all its dietary benefits.
The one hurdle with homemade hummus is the texture. It is rarely as level as the store-bought stuff. I’ve mastered the knack of making a fine paste in a food processor, but for beginners, a blender is the easier way out.
The trick to using a blender for pureeing chickpeas and carrots is to blitz them while they are still warm. It delivers smoother hummus.
Serving Carrot Hummus with Turmeric
Even the most delectably made recipe looks blah if not plated well. So, to serve the dreamy light hummus, golden-hued from the carrots and turmeric, fleck it with green cilantro (coriander). Any other green herb will pair excellently, too.
Spoon it on to a plate or a bowl with a slight swirling motion to give the hummus depth. Drizzle over some olive oil and then garnish with pomegranate arils, toasted sesame and pumpkin seeds.
You can even add some maybe some cooked chickpeas and paprika on top. Really, anything you fancy works!
If you try this recipe, do let me know. I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!
Roasted Carrot Hummus
- 1.5 cups Chickpeas/Garbanzo beans, cooked
- 2 Carrots
- 4 cloves garlic
- 2 tbsp Tahini
- 1 tsp Turmeric powder
- 2 tsp Lemon juice
- 1 tsp Cumin/ Jeera
- 4-5 tbsp Extra virgin Olive oil plus 1 tbsp for roasting carrots & garlic
- 1/4 cup water or chickpea cooking liquid plus more if needed
- Salt to taste
- Fresh Cilantro/Coriander, chopped,a small handful You can use parsley if you like or leave the herbs out altogether
- Preheat your oven to 200C. Line a baking sheet with aluminium foil or parchment paper.
- Peel the carrots. Place on the baking tray with the garlic. Rub 1 tbsp olive oil on the vegetables and sprinkle with salt & pepper. Roast for 20 minutes, until the vegetables are cooked through. Let them cool.
- Once the vegetables are cooled, add them to the food processor along with the chickpeas, tahini, lemon juice, turmeric, cumin, olive oil, water ( or chickpea cooking liquid)and salt. Blitz till smooth. Taste and adjust for seasoning.
- If the hummus is too thick, add some more liquid. Once your hummus has reached the consistency you prefer, add the herbs and blitz for a couple minutes extra to make it creamier and fluffier. This will also ensure the herbs don't get completely blended in the dip and look like bright green flecks in the hummus.
- Spoon on to a bowl or plate, top with olive oil and serve. Enjoy!