Carrot Hummus
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
10
Description
A classic chickpea hummus, with part of the chickpeas replaced by carrots — brighter, lighter, and more cheerful. This recipe comes from Chef Emily Johnson. The recipe was shared with us by Chef Emily Johnson from a popular American restaurant.
Ingredients
- Carrot - 12.3 oz
- Chickpea - 6 oz
- Roasted Peanuts - 2.5 oz
- Water - 4 fl oz
- Meyer Lemon Juice - 0 fl oz
- Vegetable Oil - 3 fl oz
- Dill - to taste
- Ground Black Pepper - 0.1 oz
- Salt - to taste
Step by Step guide
Step 1
Place the carrots in the oven and roast for 40 minutes at 356°F.
Step 2
Place the chickpeas in cold salted water and boil for one and a half hours, until the skins begin to peel off.
Step 3
Blend the chickpeas in a blender, add lemon juice and water, and blend until smooth.
Step 4
Add the carrot, salt, and pepper to the blender, then blend and mix.
Step 5
Transfer to a plate, drizzle with vegetable oil, sprinkle with seeds and dill, and serve with toasted bread.
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