Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted carrot hummus. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Roasted Carrot Hummus is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Roasted Carrot Hummus is something that I’ve loved my entire life. They’re nice and they look fantastic.
Buy Groceries at Amazon & Save. Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly.
To begin with this particular recipe, we have to first prepare a few components. You can cook roasted carrot hummus using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Carrot Hummus:
- Take 1 cup boil Chick peas(Kabuli chana)
- Take 1 Carrot
- Make ready 3 cloves Garlic
- Take 2 tablespoon Sesame seed paste (Tahini)
- Make ready 2 tablespoon Extra virgin Olive oil
- Take 1 teaspoon Cumin seed
- Prepare 1/2 teaspoon Paprika or kashmiri red Chilli powder
- Make ready 1 teaspoon Lemon juice
- Prepare to taste Salt
- Prepare 1 teaspoon Chilli flakes
- Make ready Some chopped Coriander leaves to garnish
- Prepare some Olives to garnish
Whilst we try to eat raw vegetables as much as possible, there is no denying that roasted vegetables are the best. They make them nice and soft on the inside and creamy on the inside, and they really bring out the flavour. You could use raw carrots in this carrot hummus, but it would totally change the texture. I've been a bit hooked on roasted carrots lately & never make any secret of my love of legumes, so combining the two is a marriage made in heaven in my book.
Instructions to make Roasted Carrot Hummus:
- Pressure cook 1 cup of soaked Kabuli chana/Chick peas with salt water and drain.
- Peel and chop carrot and garlic in thin pieces.
- Place the pieces in a non stick pan and start roasting them in low heat.
- When they are roasted nicely (when they are charred lightly), remove from heat.
- In a mixer jar add in boil kabuli chana, roasted carrot and garlic, sesame paste, cumin seeds, paprika, salt, 1 tablespoon olive oil and lemon juice.
- With a cup of water or the leftover water with which you boil chana blend to make a smooth paste. If necessary add in more water during blending to make the paste smooth.
- Transfer to a serving dish, garnish with 1 more tablespoon of extra virgin olive oil, 1 teaspoon of chilli flakes, olives, lemon piece,chopped coriander leaves and some boil chick peas. Serve with salad,naan, bread etc.
Not only do I love dipping carrots in hummus, because crunch, but adding roasted carrots into the hummus brings the flavor to the next level! It adds veggies, more nutrients and basically makes a perfect dip. How to choose the best beans for this recipe. I used something different here, white beans instead of chickpeas. The recipe for this roasted carrot hummus is from Sophia Lindop's new cookbook, Going Home.
So that’s going to wrap this up for this exceptional food roasted carrot hummus recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
