Easy Spiced Roasted Carrot Hummus
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If you have leftover carrots and you don't know what to use them for - this recipe is for you! You can even use leftover cooked carrots and whizz them up with the chickpeas - that would be a 5-minute job!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Snack
Cuisine Mediterranean
Servings 4
Calories 124 kcal
- For the carrots:
- 2 medium-sized carrots about 200g
- 1 tablespoon of cajun seasoning
- 1 tablespoon of paprika
- 1/2 tsp of cumin
- 1/2 tsp of sea salt
- For the hummus:
- 1 cup/200g Cooked Chickpeas drained or 15oz can drained
- ¼ cup/60ml of Water/or aquafaba from the canned chickpea
- 2 cloves garlic
- 1 tablespoon of cumin
- ½ a Lemon juiced
- 1 tbsp Tahini
- 1/2 tsp of salt
Preheat the oven to 375F/190C.
Peel and slice the carrots fairly thin. Cover them in all the spices and bake in the oven for about 30 minutes.
Leave them to cool.
Then, add all ingredients in a blender/food processor and blitz for 2-3 minutes until completely smooth. You may need to stop and scrape off the sides so that everything blends evenly.
1. This recipe can be easily adjusted to your liking.
2. It can also be doubled.
3. This hummus can be stored in the fridge for up to 4 days.
Calories: 124kcal
Keyword glutenfree, healthy, hummus, plantbased, proteinsnack, roastedcarrots, spiced, vegan