I love making my own hummus and experimenting with different flavours. My latest experiment created this creamy, fresh and vibrant carrot hummus.
I have literally made, what seems like, hundreds of versions of this dish. I’ve found it so tricky to make a really ‘carroty’ smooth hummus – if you know what I mean. I have tried everything from grating the carrot to roasting it first but found that simply par boiling the vegetable not only gave the best texture but also helped to add the most flavour. Parboiling really did help the carrot flavour shine through.
I used the exact same recipe as I use for my basic hummus and just added the carrots before I blended everything together. It’s one of my best adaptations that I’ve made and is one of my favourite healthy snacks. It’s perfect with crudities, in a salad or spread on top of a lightly warmed pitta.
Store in the fridge in an airtight container for roughly a week.
Rosie x
| Prep Time | 5 Minutes |
| Cook Time | 5 Minutes |
| Passive Time | 5 Minutes |
| Servings |
Servings
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- 6 Medium Carrots Peeled and chopped into large chunks
- 1 400g Can Chickpeas drained and rinsed, reserving a few for decoration (optional)
- 1 Tablespoon Tahini
- 2 Tablespoons olive oil
- 1/2 Teaspoon Garlic Paste
- 1 Teaspoon Paprika
- Large Pinch Sea Salt
- 1 Tablespoon Water
- 1 1/2 Tablespoons Fresh Lemon Juice
Ingredients
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|
- Cut the carrots into large chunks and boil until soft. Drain and set aside to cool.
- Place all the ingredients, except the water, into your food processor/blender and blend until smooth and creamy. Add the water after the ingredients have begun to come together. If needed, add an additional tablespoon of water/oil until your desired consistency is reached
- From there, place into a bowl and sprinkle a little extra paprika and your left over chickpeas if desired. Store in the fridge in an airtight container for about 5-7 days
- Enjoy with crudities, on top of warm pitta or toast, spread onto crackers or plonked on the side of a salad!