Description
A smooth and flavorful hummus variation made with roasted carrots.
Ingredients
Scale
- 1 cup cooked chickpeas
- 1 cup roasted carrots, cooled
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- Salt to taste
- Water, as needed
Instructions
- Place cooked chickpeas, roasted carrots, tahini, lemon juice, garlic, olive oil, and cumin into a food processor.
- Process until the mixture starts to combine.
- Add salt to taste.
- Slowly add water, one tablespoon at a time, while processing, until you reach a smooth and creamy consistency.
- Taste and adjust seasoning if necessary.
- Serve chilled or at room temperature.
Notes
- Roast carrots at 400°F (200°C) until tender before using.
- For a smoother texture, peel the carrots before roasting.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Appetizer
- Method: Food Processing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 4
- Sodium: 120
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 4
- Protein: 5
- Cholesterol: 0
Keywords: carrot hummus, creamy hummus, roasted carrot dip, vegan dip, chickpea recipe