Step 1/4
- 4 carrots
- 1 clove garlic
- 4 tbsp olive oil
- 1 tsp cumin
- baking sheet
- oven
- vegetable peeler
- rubber spatula
- cutting board
- knife
- large mixing bowl
- parchment paper (optional)
Preheat oven to 200°C/400°F and line a baking sheet with parchment paper, if needed. Peel carrots and roughy dice. Add to a large mixing bowl along with garlic, olive oil, and cumin and stir to coat.
Step 2/4
Add carrot mixture to the prepared baking sheet, transfer to oven, and roast for approx. 20 min. at 200°C/400°F until carrots are tender.
Step 3/4
- 250 g chickpeas (canned)
- ½ lemon (juice and zest)
- 1 tsp paprika
- salt
- pepper
Drain chickpeas and reserve the liquid. Transfer carrot mixture, chickpeas, lemon juice, lemon zest, and paprika powder to a food processor and blend until creamy. Add reserved liquid from chickpeas, a little at a time while blending, until smooth and silky in texture. Season with salt and pepper to taste.
Step 4/4
- olive oil for serving
- paprika for serving
- ras el hanouot for serving
- pita bread for serving
- toaster
- cutting board
- knife
Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika powder and Ras el Hanout to taste. Cut pita bread into triangles and toast. Serve alongside hummus and enjoy!