Tasty Roasted Carrot Hummus with Pita Chips
A deliciously creamy, nutrient-rich hummus with roasted carrots for a subtle sweetness and vibrant color. Perfect as a snack, spread, or appetizer.
Equipment
- 1 Vegetable Peeler
- 1 Sharp Knife
- 1 Chopping Board
- 1 Food Processor or Blender
- 1 Air Fryer or Oven
- 1 Mortar and Pestle (optional)
- 1 Measuring spoons (set)
- 1 Lemon Squeezer (1)
Ingredients
- 225 grams carrots peeled and cut into batons
- 1 teaspoon olive oil
- 400 grams canned chickpeas drained, reserve liquid
- 1 garlic clove
- 1 teaspoon salt
- 2 teaspoons tahini
- 2 tablespoons lemon juice
- 1½ teaspoons ground cumin
- 1 teaspoon chopped parsley optional
Instructions
- Prepare the Carrots: Begin by peeling the carrots to remove their outer skin for a smooth texture. Cut them into evenly sized sticks to ensure uniform cooking. This helps achieve a consistent roast, enhancing their natural sweetness.
- Roast the Carrots: Air Fryer Method: Toss the carrot sticks in 1 teaspoon of olive oil until lightly coated. Arrange them in a single layer in your air fryer basket. Roast at 180°C (375°F) for 25 minutes, shaking the basket halfway through to ensure even browning.
- Oven Method: Preheat your oven to 200°C (400°F). Place the oiled carrot sticks on a baking sheet in a single layer and roast for about 30 minutes until tender and slightly caramelized.
- Prepare the Garlic: While the carrots roast, finely crush the garlic clove together with a pinch of salt using a mortar and pestle. If you don’t have these, mince the garlic very finely or use a garlic press to release its full aroma.
- Blend the Hummus Base: In a food processor or blender, combine the drained chickpeas, lemon juice, tahini, ground cumin, crushed garlic, and salt. Add a small amount of the reserved chickpea liquid to start blending, adjusting the consistency as you go.
- Incorporate the Roasted Carrots: Once the carrots are tender and roasted, add them to the food processor. Blend everything until roughly combined, then add more chickpea liquid, one tablespoon at a time, blending to reach a creamy, smooth consistency.
- Final Taste and Texture Check: Pause to taste your hummus. Adjust seasoning by adding more salt, lemon juice, or cumin as preferred. Continue blending until silky smooth and perfectly balanced.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle fresh chopped parsley on top if desired. Serve with pita bread, vegetable sticks, or crackers.
Notes
- Roasting Options: Using an air fryer significantly reduces cooking time and uses less oil, but the oven method yields beautifully caramelized carrots if you prefer.
- Garlic Prep: Crushing garlic with salt in a mortar and pestle releases deeper flavors than mincing, but either method works well.
- Adjusting Consistency: Chickpea liquid is your secret for perfect hummus texture. Add gradually to avoid it becoming too runny.
- Make-Ahead Friendly: This hummus stores well in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
- Variations: For a smoky flavor, add a pinch of smoked paprika or roast the garlic alongside the carrots.
