Carrot hummus with vegetables

Too few ratings

Réka Rendes

Community Member

Difficulty

Easy 👌
10
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g canned chickpeas
carrots
2 tbsp olive oil
1 tbsp lemon juice
½ tsp ground cumin
1 tsp cilantro
1 pinch salt
1 pinch pepper
¾ tsp sweet paprika powder

Utensils

  • baking sheet
  • knife
  • cutting board
  • Step 1/4

    • carrots
    • baking sheet
    • knife
    • cutting board

    Preheat oven to 200°C/400°F and line a baking sheet with parchment paper, if needed. Peel carrots and roughy dice.

  • Step 2/4

    Add carrot to the prepared baking sheet, transfer to oven, and roast for approx. 20 min. at 200°C/400°F until the bottom of the carrots get tender and the top gets roasted brown and crispy.

  • Step 3/4

    • 300 g canned chickpeas
    • 2 tbsp olive oil
    • 1 tbsp lemon juice
    • ½ tsp ground cumin
    • 1 tsp cilantro
    • 1 pinch salt
    • 1 pinch pepper
    • ¾ tsp sweet paprika powder

    Drain chickpeas and reserve the liquid. Transfer the baked carrot, chickpeas, lemon juice, olive oil, cumin, cilantro 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

    Serve with vegetables, best with ruccola, raw carrots, radish and olives!

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