Carrot hummus with pita bread

Based on 20 ratings

Difficulty

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

Ingredients

Servings:-4+
carrots
1 clove garlic
4 tbsp olive oil
1 tsp cumin
250 g chickpeas (canned)
½ lemon (juice and zest)
1 tsp paprika powder
salt
pepper
olive oil for serving
paprika powder for serving
ras el hanout for serving
pita bread for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
243
Protein
5 g
Fat
17 g
Carb
18 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.
    • 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.

    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.
    • 250 g chickpeas (canned)
    • ½ lemon (juice and zest)
    • 1 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!