Carrot Hummus -

Hummus in a bowl with pomegranate arils, nuts and pumpkin seeds.

5 from 1 vote

Carrot Hummus

This carrot hummus is creamy, savory, slightly sweet, and beautifully golden. Ready in 30 minutes, it's the perfect dip for veggies, crackers, pita, or spreading on your morning toast.

Prep Time15

Cook Time20

Total Time35

Course: Condiment, Sauce

Cuisine: Middle Eastern

Servings: Servings

Calories: 68kcal

Author: Natasha Minocha

Ingredients

1.5 cups Chickpeas, cooked
1 large Carrots
4 cloves Garlic
2 tbsp Tahini
2 tsp Lemon juice
1 tsp Turmeric powder Optional
1 tsp Roasted cumin powder Optional
3 tbsp Extra virgin Olive oil Plus more for serving
1/4 cup Cold water or aquafaba plus more if needed
Salt to taste
1-2 tbsp Fresh Cilantro chopped You can use parsley if you like or leave the herbs out altogether

US Customary - Metric

Instructions

Preheat your oven to 200 C /400 F.
Peel the carrot and cut it into chunks.
Place on a baking tray with the garlic. Toss them with 1 tablespoon of olive oil and salt.
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, roasted cumin powder, 2 tablespoons of olive oil, cold water (or aquafaba), and salt. Blend 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 of minutes.
This will ensure the herbs don't get completely blended into the dip, leaving bright green flecks in the hummus.
Spoon on to a bowl or plate, top with olive oil and serve. Enjoy!

Notes

When blending, use cold water or aquafaba. It helps emulsify the ingredients better and gives you a super smooth hummus.
Adding a couple of ice cubes gives an even fluffier texture.
Cook the chickpeas well. They should be sort of falling apart when cooked. This will give your hummus a very creamy texture.
If using canned chickpeas, simmer them for 10-15 minutes. This will make them softer and easier to blend.
Choose a good-quality tahini. It should be smooth, slightly runny, and nutty. It makes a huge difference to the taste and texture.

Nutrition