This roasted carrot hummus is a vibrant and healthy twist on the classic chickpea dip, offering a beautiful golden hue and a subtle sweetness from caramelized vegetables. It is a protein-rich, creamy snack that works perfectly with crackers, fresh veggies, or as a spread for sandwiches and flatbreads.
Ingredients
1.5 cups cooked chickpeas
2 medium carrots
4 cloves garlic
2 tablespoons tahini
1 teaspoon turmeric powder
2 teaspoons lemon juice
1 teaspoon cumin
5 to 6 tablespoons extra virgin olive oil
¼ cup water or chickpea cooking liquid
Salt and pepper to taste
Instructions
1. Preheat your oven to 200C (400F) and peel the carrots.
2. Place the carrots and garlic cloves on a baking sheet, tossing them with a tablespoon of olive oil, salt, and pepper.
3. Roast the vegetables for about 20 minutes or until they are tender and cooked through, then allow them to cool.
4. Transfer the roasted carrots and garlic into a food processor or blender.
5. Add the chickpeas, tahini, lemon juice, turmeric, cumin, the remaining olive oil, and the water or chickpea liquid to the processor.
6. Blitz the mixture until it reaches a completely smooth and creamy consistency.
7. Check the thickness of the hummus and add a little more water or oil if it feels too dense.
8. Taste the hummus and add more salt or lemon juice if needed before serving.
Nutrition facts per serving (60 g, ¼ cup):
Calories 148 kcal, Fat 10.2 g, Saturated Fat 1.4 g, Carbohydrates 11.3 g, Dietary Fiber 3.0 g, Sugars 1.6 g, Protein 3.2 g