Carrot hummus with vegetables

Too few ratings

Réka Rendes

Community Member

“This is one of my favourite morning brunch recipe. I've put to test so many hummus recipes already, for me this is the one. Hope you'll love it!”

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!