Hummus is my favorite go to recipe, quick and easy. But the original hummus can sometimes seem plain and I like to spruce it up, Here are my previous recipes for various hummus recipes: https://chaiwithpreethi.com/2018/12/11/hummus-healthy-and-easy-to-make/ https://chaiwithpreethi.com/2019/03/29/slow-roasted-tomatoes-on-hummus/
I have made pumpkin hummus before and rather liked it. I decided to try using carrots instead. I was inspired by the ingredients in a carrot cake and used a hint of cinnamon and walnuts instead of the usual pine nuts.
Hope you enjoy it as much as I have!
1 cup cooked garbanzo beans (chickpeas)
1/2 kg (1 pound) carrots, peeled
3 large garlic cloves
¼ cup tahini (sesame seed paste)
3 tbsp olive oil
¼ cup freshly squeezed lemon juice
Salt to taste
1 tsp cumin powder
1/2 – 1 tsp chilli powder
1 tsp za’atar powder (optional)
1/4 tsp cinnamon powder
4-5 ice cubes
Garnishes: cumin powder, chilli powder, roasted walnuts, grated carrot
Preheat oven to 400ºF (200ºC)
In a sheet pan, add a tbsp of olive oil. Add the carrots, sprinkle some salt, za’atar powder and a 1/4 tsp of chilli powder. I threw in a few cloves of garlic too and avoided frying the garlic.
Roast in the oven for 20-25 mins
(If you like, you can roast them in a pan on the stove or on the grill too)
In a small saucepan, heat a tsp of oil and cook garlic till soft. (Usually, raw garlic is added, but I prefer to cook it)
In a blender/ food processor, add the garlic, tahini and ice cubes and blend. The ice cubes make the tahini smooth by breaking down the fat. Blend for a few minutes.
Add chickpeas in small batches and carrots and blend. Add some chickpeas cooking liquid (or water)and blend. Add cumin powder and salt and blend till creamy. (Be careful with the salt, since salt was added while cooking the chickpeas and the liquid will also have salt). Add olive oil and blend.
Garnish it with any of the garnishes mentioned.
Serve with pita bread or carrots and celery.