How festive and deliciously creamy is this vegan carrot hummus? It's healthy, easy to make, full of lemon and garlic flavor, perfect for spreading or dipping!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer, Dips
Cuisine: Middle Eastern, vegan
Keyword: carrot hummus
Servings: 6servings
Author: Katia
Ingredients
1 can(14oz/400 grams)chickpeas, with their liquid
¾ lb(340 grams)roasted carrots, cut into batons or chunks
1 ½lemons, juice
1/4cuptahini paste
3tablespoonsextra virgin olive oil or olive oil
2-3garlic cloves, finely sliced
1teaspoonground cumin
1teaspoonfine salt, plus more to taste
⅛teaspoonblack pepper
2-3tablespoonwater, add a bit more if you like a thin consistency
Instructions
Roasted carrots
If you don't have leftover roasted carrots, preheat the oven to 390°F/200°C and line a baking pan with parchment paper.
Peel and quart the carrots or cut them into large batons, place them on the baking pan and toss with a drizzle of olive oil, salt, and pepper.
Roast until tender, about 30 minutes.
Carrot Hummus
Place all the ingredients in a blender or in a food processor.
Whizz until smooth. If you use a Vitamix, you need to use the tamper to push the ingredients into the blades.
If you like a thinner consistency, you might want to add extra liquid such a touch of olive oil or water.
Adjust the seasoning according to your taste, blend again if you add extra seasoning.
Transfer the carrot hummus into a bowl and garnish with a drizzle of olive oil, pomegranate seeds, or cumin seeds if you wish.
Serve with crusty bread, crackers, and raw vegetables.
Notes
Storage: keep the carrot hummus in an airtight container in the fridge, it keeps well for 4 days. It's also freezable.