I absolutely adore spreads, particularly various types of hummus, for several reasons! Firstly, hummus offers incredible versatility that allows me to incorporate it into my daily meals, whether it’s in buddha bowls, sandwiches, or even as a salad dressing. Moreover, it sparks my creativity. I view hummus as a blank canvas where I can experiment with ingredients from my fridge, resulting in delightful and surprising flavors. It’s amazing how just a few spices can completely transform the flavor profile of the meal. At times, I feel like a spice mixologist, haha!
During one of these creative moments, the idea for Roasted Carrot Hummus was born! I hope you’ll enjoy it as much as I do! With love, A.
The Recipe
The precise origins of hummus remain a subject of debate, much like many other foods. However, historical records trace its initial recipes back to cookbooks dating back to the 13th century in the Middle East.
Hummus is an Arabic word meaning chickpeas. Hummus bi tahini, commonly known as hummus, comprises chickpeas, tahini, garlic, and lemon, a staple in cuisines such as Turkish, Lebanese, Syrian, and Egyptian, among others. Its popularity has transcended borders, becoming a beloved dish worldwide.
Our version, the Roasted Carrot Hummus, stays true to the traditional ingredients while introducing the sweet roasted carrots and an intriguing blend of spices, including hints of ginger and aromatic coriander, to add a delightful twist to your taste buds.
Main Ingredients
Chickpeas: The foundation for all hummus recipes! Chickpeas have a mild undertone that allows them to absorb and enhance the flavors of the seasonings and spices, creating a balanced and harmonious taste in the final hummus product.
While canned chickpeas in glass containers work well, boiling your own chickpeas is simple and eco-friendly! I suggest using a pressure cooker to cook your chickpeas. It only takes 5 minutes (if soaked overnight) to 45 minutes (for unsoaked beans), and the outcome is superior. Keep in mind that 1 cup of dried chickpeas yields around 3 cups of boiled chickpeas.
Roasted Carrots: When roasted, carrots develop a caramelized sweetness with subtle earthy undertones. Adding roasted carrots to the base hummus recipe sets this dish apart. The carrots infuse a sweet taste and impart a vibrant yellow-orange color. It’s undeniably eye-catching on the table, sure to intrigue your guests!
Roasted Garlic: Roasted garlic has a distinct and mellow flavor compared to raw garlic. When garlic cloves are roasted, their flavor profile transforms into something sweeter, nuttier, and less pungent than their raw counterparts. The taste becomes caramelized and rich, with a subtle sweetness emerging due to the natural sugars caramelizing during the roasting process.
Tahini: Tahini plays a crucial role in both the texture and taste of hummus. It is a key ingredient that significantly contributes to the overall flavor profile and creaminess of the dish. Tahini, made from ground sesame seeds, adds a rich, nutty, and slightly bitter taste to hummus. Its flavor is distinctive but not overpowering, offering a subtle complexity that complements the other ingredients. In terms of texture, tahini acts as a binding agent that helps emulsify and create a smooth, creamy consistency in hummus. When blended with water, olive oil and lemon juice, it holds a creamy, mayonnaise like texture.
The spice combination of cumin, ground ginger, and ground coriander contributes distinct and complementary flavors to hummus:
Cumin: It adds a warm, earthy, and slightly peppery taste with a hint of citrus. Cumin is a common spice in many Middle Eastern dishes and helps provide depth and a robust flavor to the hummus.
Ground Ginger: Ground ginger offers a subtle, warm spiciness and a slightly sweet note. In smaller quantities, it can add a gentle warmth and complexity to the hummus without dominating the overall flavor profile.
Ground Coriander: Ground coriander contributes a citrusy, slightly floral flavor with hints of sweetness. It complements the other spices and ingredients while adding a pleasant aromatic quality to the hummus.
Ways to Enjoy
As a Healthy Appetizer: Use it as a dip for a colorful array of fresh vegetables such as sliced cucumbers, bell peppers, celery sticks, or cherry tomatoes.
Spread for Sandwiches or Wraps: Add a dollop of carrot hummus to sandwiches, wraps, or pitas. It pairs wonderfully with grilled vegetables, falafel, or crispy tofu.
Salad Dressing: Thin it out with a bit of water or lemon juice to create a creamy and flavorful dressing for salads or grain bowls.
Mix into Pasta or Buddha Bowls: Incorporate carrot hummus into pasta salads or buddha bowls for an extra layer of taste and creaminess.
Tips
If you’ve been aiming for that smooth, store-bought-like consistency in your homemade hummus but haven’t quite nailed it, I’ve got the ultimate trick for you. It’s not about the blender; it’s about achieving the perfect softness in your chickpeas!
The ultimate secret? Boiling chickpeas with baking soda. Here’s why:
Boiling chickpeas with baking soda creates an alkaline environment that helps break down the chickpea skins and softens the legumes. This process makes the skins more pliable and results in a smoother texture when blended, enhancing the creaminess of the hummus without necessarily requiring the removal of the skins.
Simply add the boiled chickpeas and baking soda to a medium pot, covering them with water, and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook for 20 minutes, keeping an eye on it to prevent overflow. Afterward, drain the chickpeas and rinse them under cool water.
Preparation time 10 min
Cooking time 40 min
This recipe keeps for 5 days
Ingredients (4 servings)
Chickpeas
- 2 cup Chickpeas, boiled
- 1/2 tsp Baking soda
Roast
- 1 large Carrots, raw
- 3 clove Garlic, raw
Spices
- 1/2 tsp Salt (to taste)
- 1/2 tsp, ground Cumin
- 1/4 tsp Ginger, powder
- 1/2 tsp, ground Coriander seed
Tahini Cream
- 3 tbsp Tahini
- 3 tbsp Water
- 1 tbsp Olive oil (optional)
- 2 tbsp Lemon juice, raw
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Instructions
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Roast the Carrots and Garlic
Preheat the oven to 200C (400F). Cut the carrot into chunks and place them on a baking sheet along with the unpeeled garlic cloves. Roast until the carrots are tender, about 40 minutes. Peel the garlic cloves after they’ve cooled down. -
Simmer Chickpeas with Baking Soda
Add the boiled chickpeas and baking soda to a medium pot. Cover them with water and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook for 20 minutes. Keep an eye on it to avoid overflow. Then, drain the chickpeas and rinse them under cool water.
Tip: Simmering chickpeas with a pinch of baking soda not only softens them but also aids in achieving that coveted silky-smooth texture in your hummus. Don’t skip this step! It’s the secret to a luxuriously creamy hummus that will have everyone asking for your recipe. -
Prepare the Tahini Cream
In a food processor or high-speed blender, combine the tahini, water, olive oil and lemon juice. Blend until the mixture becomes thick and creamy. Scrape down the sides as needed to ensure all ingredients are well incorporated. -
Incorporate the Chickpeas, Carrots and Spices
Add the drained chickpeas, roasted carrots, peeled garlic and spices (salt, cumin, ground ginger, ground coriander) to the food processor. Blend until the mixture is super smooth, scraping down the sides as necessary to achieve an even consistency. Add more water by the tablespoon if necessary. -
Store Up to 5 Days
Stores well in the refrigerator for up to 5 days.
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Nutrition
One serving contains 216 calories, 8 grams of protein, 11 grams of fat, and 23 grams of carbohydrates.
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