Roasted Carrot Hummus

Roasted Carrot Hummus

Hummus became so popular during these last years, it’s insane! Hummus here, hummus there, hummus everywhere. I can barely find cafes that don’t serve avocado sandwiches with hummus – not that I’m trying to find them, don’t get me wrong! I love my regular servings of hummus, whether with fresh vegetables, freshly baked bread, yummy crackers or straight off the spoon! For this recipe, I’ve added some beautiful carrots to give our beloved hummus an orange, exciting, sweet twist. 

 

 

why you should thank your carrots

Carrots are root vegetables that provide you with fiber (makes your gut happy), potassium (blood pressure control), vitamin K (plays role in blood coagulation) and anti-oxidants (cancer prevention). These bright orange buddies also contain a lot of beta carotene, hence the pretty colour. Beta carotene is converted to vitamin A in the body and is great for your eye health, growth & development as well as immune function. What did we learn about carrots today? They are a superstar among vegetables! So do your bodies a favour and keep on roasting them in the oven, shredding them into salads and hiding them in your cakes. Now, let’s do the obvious thing and put them in our hummus! 

 

Prep Time: 5 min

Cooking Time: 30 min

Total Time: 35 min

 

For this recipe you will need:

200g chickpeas, pre-cooked (keep 1 tbsp aside)

6 medium carrots

4 tbsp olive oil

½ tsp cumin seeds 

½ tsp turmeric 

½ tsp smoked paprika

1 clove of garlic, crushed

1 tbsp tahini

½ lemon, juiced

salt and pepper 

drizzle of olive oil

½ tsp of rosemary 

 

 

To serve:

roasted carrots

sliced radishes

crackers of choice

 

Instructions:

  1. Preheat your oven to 180ºC on fan mode and line a tray with baking paper.
  2. Roughly chop the carrots and place on the baking paper. Add the cumin seeds, turmeric, smoked paprika, salt and pepper and place in the oven to roast for 30 minutes or until the carrots turn soft and golden.
  3. In a food processor, combine the chickpeas, olive oil, garlic, lemon juice, tahini, salt and pepper. Pulse until the consistency is smooth, then add half of the roasted carrots and blend again.
  4. Place the hummus in a bowl and top with some chickpeas, sesame seeds, rosemary and a drizzle of olive oil. Serve along with the leftover roasted carrots, sliced radishes, any other vegetables you like and your favourite crackers. Dip, dip and dip again

 

 



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.