This silky Hummus made with Roasted Carrots has a slightly sweet caramelized flavor. The smoked Paprika enhances the gorgeous Orange color of the Carrots and adds a delicious smokiness to the Carrot Hummus. A must try!
It is no big secret that I’m a tad bit obsessed with Hummus. Over the years I’ve created a plethora of colorful Hummus recipes. I find myself the happiest when I’m working with clean simple ingredients to develop recipes that are nourishing and delicious. Since we are clean eaters (on most days), Middle Eastern cuisine is cooked in our home repeatedly. Having spent several years in the UAE, I learnt to enjoy Kebabs with Salad and Hummus. This is now our dinner atleast 4 days in a week. I make all kinds of Vegan Kebabs and Salads and pair them with a huge bowl of tangy vibrant Hummus. My family adores these meals and I couldn’t be happier as it gives me ample room to experiment with more ingredients and flavors.
You can find my super Green Hummus, my gorgeous pink Beetroot Hummus, Pumpkin and Turmeric Hummus and many more unique flavors on my blog. Infact I have dedicated an entire section of my blog to Hummus.
ROASTED CARROT HUMMUS:
I found a gorgeous bunch of Carrots at the Farmers Market over the weekend and I immediately thought of using them in a Hummus recipe. Roasting brings out a delicious sweetness in the Carrots and also enhances the beautiful Orange color. Since I’m very greedy when it comes to color in my food, I also added a generous helping of smoked Paprika along with good quality Olive Oil and Salt before roasting the Carrots. The Carrots that came out of the oven were so delicious, they were good enough to be a side dish on their own. However my devious plan was to blend these with soft boiled Chickpeas, Tahina, Garlic and Lime Juice. I like my Hummus to be really tangy therefore I end up using the Juice of 2 limes, however you can add more or less as per your taste. The result was an extremely delicious Hummus that had overtones of sweetness from the caramelized Carrots and a delicious smokiness from the Paprika. This one will be on repeat in our home and I’m extremely eager for the winter Carrots to arrive so I can make this with fresh winter produce.
EAT YOUR CARROTS:
Carrots are high in fiber, vitamins and minerals. They are a good source of Vit A, beta carotene, fiber, vitamin K1 and potassium. The plant compounds in Carrots are high in antioxidants.
Regular consumption of Carrots is believed improve eye health and bone health. Carrots also have cancer fighting properties and promote heart and eye health as well. Carrots Improve digestion and aid in weight loss too.
HOW TO MAKE ROASTED CARROT HUMMUS:
-To make Roasted Carrot Hummus, soak the Chickpeas overnight and boil in a pressure cooker with some salt until soft.
-Leave them to cool to room temperature and store in the refrigerator for a couple hours to chill.
-Wash and peel the Carrots. Pat them dry with a towel, transfer to a large dish, add Olive oil and Paprika to the Carrots and give them a mix.
-Transfer to a baking trey and roast at 425F for 20-25 mins
-Once roasted, remove from the Oven and leave to cool
-To a blender add the Roasted Carrots, Chickpeas, Salt, Tahina, Lime Juice, Aquafaba and Garlic Cloves. -Blend to a smooth consistency. Add more aquafaba if needed.
-Transfer to a bowl.
-Top with olive oil and slivered Pistachios ot any other toppings of your choice.
-Refrigerate for an hour and enjoy!!
MORE HUMMUS RECIPES ON MY BLOG:
Some unique Hummus recipes on my blog are :
Do tag me on Instagram @supaintsonplates #supaintsonplates if you make my Roasted Carrot Hummus. I would be delighted to hear from you.
ROASTED CARROT HUMMUS
- 3/4 Cup Raw Chickpeas OR
- 4-5 Carrots small
- 1 tsp Smoked Paprika
- Juice of 2 lime
- 4-5 Garlic cloves
- 2 tbsp Tahina
- 3/4 Cup Aquafaba
- Salt to taste
- Soak the chickpeas overnight and boil in a pressure cooker with some salt until soft.
- Leave them to cool to room temperature and store in the refrigerator for a couple hours to chill.
- Wash and peel the Carrots. Pat them dry with a towel, transfer to a large dish, add Olive oil and Paprika to the Carrots and give them a mix
- Transfer to a baking trey and roast at 425F for 20-25 mins
- Once roasted, remove from the Oven and leave to cool
- To a blender add the Roasted Carrots, Chickpeas, Salt, Tahina, Lime Juice, Aquafaba and Garlic Cloves.
- Blend to a smooth consistency. Add more Aquafaba if needed.
- Transfer to a bowl.
- Top with Olive Oil and slivered Pistachios or any other toppings of your choice.
- Refrigerate for an hour and enjoy!!