For the Roasted Carrots:
3 large carrots chopped into julienned
1 tspn extra virgin olive oil
For the Hummus:
1 can chickpeas, rinsed and drained
1 Tbspn tahini
2 clove garlic
¼ teaspoon salt
¼ teaspoon paprika
1 Tbspn extra virgin olive oil
¼ cup water
lemon juice from 1 lemon
Roast the Carrots:
Preheat oven to 200’C
Place carrots in a baking dish and drizzle with 1 teaspoon olive oil and toss with a spoon to combine.
Roast carrots in the preheated oven until soft, about 25 minutes,stirring after 15 minutes.
Set aside to cool slightly.
Make the Hummus:
Place roasted carrots and all of the remaining hummus ingredients in a food processor.
Process until smooth, about 2 minutes.
Add additional water (or olive oil) as needed, 1 tablespoon at a time, if hummus is too thick.
Serve topped with a drizzle of olive oil and a sprinkle of paprika / chilli flakes if desired.
Enjoy hummus with pita bread and fresh-cut vegetables, such as bell peppers, cucumbers, celery.
Prepared, tried and tested by: Preshana Singh
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