Carrot hummus with pita bread

Carrot hummus with pita bread

Based on 30 ratings
Enikö G.

Enikö G.

Contributor

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
carrots
½ clove
garlic
2 tbsp
olive oil
½ tsp
cumin
125 g
chickpeas (canned)
¼
lemon (juice and zest)
½ tsp
paprika powder
salt
pepper
olive oil for serving
paprika powder for serving
ras el hanout for serving
pita bread for serving
MetricImperial

Utensils

baking sheet, oven, vegetable peeler, rubber spatula, cutting board, knife, large mixing bowl, parchment paper (optional), food processor, toaster

How-To Videos

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Homemade ras el hanout

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How to secure a cutting board

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How to easily clean a blender

how-to-measure

How to measure

Nutrition per serving

Cal243
Protein5 g
Fat17 g
Carb18 g
  • Step 1/4

    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.
    • 2 carrots
    • ½ clove garlic
    • 2 tbsp olive oil
    • ½ 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.

    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

    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.
    • 125 g chickpeas (canned)
    • ¼ lemon (juice and zest)
    • ½ tsp paprika
    • salt
    • pepper
    • food processor

    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

    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!
    • 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!

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