Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted carrot hummus. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Roasted Carrot Hummus is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Roasted Carrot Hummus is something which I have loved my entire life. They are nice and they look fantastic.
The roasted carrot hummus can be refrigerated for up to five days. Roasted carrots and chickpeas are the base of this easy-to-make roasted carrot hummus recipe below. It's been my experience that when carrots are roasted they lose around half their weight.
To begin with this particular recipe, we must first prepare a few components. You can have roasted carrot hummus using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted Carrot Hummus:
- Make ready 1 cup boil Chick peas(Kabuli chana)
- Take 1 Carrot
- Get 3 cloves Garlic
- Make ready 2 tablespoon Sesame seed paste (Tahini)
- Make ready 2 tablespoon Extra virgin Olive oil
- Take 1 teaspoon Cumin seed
- Make ready 1/2 teaspoon Paprika or kashmiri red Chilli powder
- Take 1 teaspoon Lemon juice
- Get to taste Salt
- Prepare 1 teaspoon Chilli flakes
- Take Some chopped Coriander leaves to garnish
- Get some Olives to garnish
My Roasted Carrot Hummus is made in a similar way, but with the addition of carrots which have been roasted to perfection - bringing out their natural sweetness, and a slightly caramelised flavour. I shared a little history of Hummus in my previous recipe, but in case you didn't see it, here's a little information for you now: The intense sweetness of roasted carrots combines beautifully with chickpeas, tahini, lemon juice, and cumin. Make it thick for spreading or thin it down to make a great dip for vegetable sticks or crisps/chips. These kinds of things happen to all gardeners, and we decided to just roll with it and whip up a tasty hummus with them.
Steps 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.
Roast Carrot Hummus 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. If there is one preparation that breaks the markers of the relationship between effort, price, taste and good nutritional values it is, without a doubt, hummus. Its classic version based on chickpeas is really good, but there are days when you want to vary it and put a bit of fantasy, colour and variety into it.
So that is going to wrap this up with this special food roasted carrot hummus recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
