Party ideas, Plant Based Dishes

Indian Spice Roasted Carrot Hummus | Vegan, GF and Plant Based

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If Popeye is to spinach, then my little bunny at home is to carrots. She loves it in all forms and thanks to her, I have many dishes featuring carrots as the star ingredient:

Learn how to make Roasted Carrot Hummus with indian inspired spices. Best served as a dip with crudites / nachos or on a charcuterie board as hors d'oeuvresPin

As I was done with most varieties of carrot soup (I simply loved the oven roasted veggie version ), I wanted to make something savoury and I have had my eye on Carrot hummus for a long time 🙂 Not any ordinary hummus, but Indian-spices roasted carrot hummus . 

Other Hummus / dips we like at home…

I am glad we went with these Indian – Inspired flavours his was a cracker of a recipe and we all loved it a lot. After the beetroot hummus, this comes out as my personal top favourite. And our new favourite is the Mung Bean Hummus with garlic and lemon, oh so yum!! . My kids’ favourite though remains the Classic Chickpeas Hummus

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Why Roasted Carrot Hummus

The International Carrot Day is celebrated every year on April 4th since 2003 and is the pinnacle for carrot lovers all around the world. It is day when Carrot, one of the world’s healthiest foods is celebrated as fest, to spread knowledge about the health benefits of eating carrots.  Plus Easter is around the corner, and what best way to bring in Spring like with carrots In many countries, people throw carrot parties at home, dress up in orange color and serve carrot dishes to their guests. So we have the following carrot delicacies on the blog.

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Carrot Sago Kheer or Javvarisi Carrot Pasayam is a quick deiicious kheer or pudding that  can be put together for festivals or celebrations.
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A delicious chutney or Dip made with Carrots and garlic. Gluten Free + vegan chutney to serve with any South Indian Breakfast or steamed rice.
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What to serve with Roasted Carrot Hummus

Let’s see how to make it. As mentioned in my earlier posts, I always have a bag of cooked chickpeas in my freezer. I had to bring it to room temperature and then make this quick hummus in less than 30 mins. This is so delicious on its own that I have been indulging it just like that. You can use it as a base for a filling sandwich , with your parathas, crudités or even some Lavash sticks

However, if u have raw chickpeas, the Prep time would vary. Soak the raw chickpeas overnight, pressure cook, drain all the water (and make your own DIY egg replacer with that aquafaba), and proceed as usual. 

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Prep time – 15 Mins, Makes~ 350 grams of hummus

What you need to make Roasted Carrot Hummus (Indian Inspired)

  • 200 grams Cooked chickpeas
  • 2 large carrots 
  • 1.5 tsp Salt (or to taste) 
  • 1/4 cup Olive oil
  • 2 TBSP Lemon juice
  • 1/4 tsp Sumac (optional, my little twist)
  • 2 tsp Tahini (I used roasted sesame seeds) 
  • 3 tsp Pomegranate arils
  • 1 tsp roasted sesame seeds (to garnish)

Spices for the marinade :

  • 2 tsp Coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp whole black pepper
  • 1/2 tsp Carrom seeds (ajwain)
  • 1 tsp fennel seeds (saunf)
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How to make Roasted Carrot Hummus:

  1. Preheat oven to 200 c /400 F. Line a baking sheet with silpat or parchment.
  2. Coarsely ground all spices in a mortar pestle. Slice the carrots thin with a mandolin or a sharp knife. Let the slices be neither too thin or thick.
  3. To a bowl, Add the ground spices, salt, Sliced carrots, 3 tsp of the olive oil , mix well and marinate for 10 mins.
  4. Arrange the slices evenly without overlapping on the baking sheet. Bake for 20 mins, cool and rest for a while.
  5. In a food processor, pulse the cooked chickpeas with salt, half of the remaining olive oil.
  6. Add the tahini , roasted carrot (with the spices), lemon juice and pulse in batches , wiping down with a spatula every round. Add 3-4 tsp of water if required.
  7. The hummus will not be very smooth , but slightly coarse. Mix well.
  8. Garnish with Pomo arils, the remaining olive oil, and the roasted sesame
  9. Serve with crudités as we did or with any bread of your choice
  10. This keeps for 4-5 days under refrigeration

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Learn how to make Roasted Carrot Hummus with indian inspired spices. Best served as a dip with crudites / nachos or on a charcuterie board as hors d'oeuvresPin

Indian Spice Roasted Carrot Hummus | Vegan, GF and Plant Based

Kalyani
Learn how to make Roasted Carrot Hummus with indian inspired spices. Best served as a dip with crudites / nachos or on a charcuterie board as hors d'oeuvres 
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Marination time (opt.) 10 minutes
Total Time 40 minutes
Course Condiment, Dip
Cuisine Fusion, Mediterranean, Middle Eastern
Servings 350 grams

Equipment

  • Oven sub with airfryer / skillet
  • Wet Blender

Ingredients
  

  • 200 grams Cooked chickpeas
  • 2 large carrots
  • 1.5 tsp Salt or to taste
  • 1/4 cup Olive oil
  • 2 TBSP Lemon juice
  • 1/4 tsp Sumac optional, my little twist
  • 2 tsp Tahini I used roasted sesame seeds
  • 3 tsp Pomegranate arils
  • 1 tsp roasted sesame seeds to garnish

Spices for the marinade:

  • 2 tsp Coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp whole black pepper
  • 1/2 tsp Carrom seeds ajwain
  • 1 tsp fennel seeds saunf

Instructions
 

  • Preheat oven to 200 c /400 F. Line a baking sheet with silpat or parchment.
  • Coarsely ground all spices in a mortar pestle. Slice the carrots thin with a mandolin or a sharp knife. Let the slices be neither too thin or thick.
  • To a bowl, Add the ground spices, salt, Sliced carrots, 3 tsp of the olive oil , mix well and marinate for 10 mins.
  • Arrange the slices evenly without overlapping on the baking sheet. Bake for 20 mins, cool and rest for a while.
  • In a food processor, pulse the cooked chickpeas with salt, half of the remaining olive oil. Add the tahini , roasted carrot (with the spices), lemon juice and pulse in batches , wiping down with a spatula every round. Add 3-4 tsp of water if required.
  • The hummus will not be very smooth , but slightly coarse. Mix well.
  • Garnish with Pomo arils, the remaining olive oil, and the roasted sesame
  • Serve with crudités as we did or with any bread of your choice
  • This keeps for 4-5 days under refrigeration
Keyword Chickpea, Dip, easy party snack, Hummus, Party Ideas, Party snack, Roasted carrot hummus
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9 Comments

  1. Poonam Bachhav

    Marinating the carrot slices with Indian spices,roasting them and then adding to cooked chickpeas to make the hummus sounds both innovative and flavorful Kalyani ! And yes, you have an amazing range of carrot recipes !

  2. My whole family loves hummus, kids love to have it with nachos or pita chips..I love the flavours of Indian spices that you have used in hummus..

  3. Priya Iyer

    This is one healthy hummus I wouldn't mind getting my hands on! 🙂 So innovative! I love how you have roasted the carrots here with Indian spices, and then made a hummus with them. Must have tasted fabulous!

  4. 5 stars
    I love these kind of roasted hummus, recently i had prepared roasted beetroot hummus and my family thoroughly enjoyed particularly the roasted flavors. i think yours too 🙂 and yes, you have a good variety of carrot dishes dear kalyani 🙂

  5. Sujata Roy

    So innovative and healthy way to make hummus. Loved the use of marinated and roasted carrot in the hummus. It should be delicious and flavourful.

  6. preethi'scuisine

    Love your innovative recipe Kalyani. Adding Sumec sounds interesting. Fantastic share.

  7. So many variations of the basic hummus and each one looks super inviting. This roasted carrot hummus with those flavours must be very addictive

  8. Seema Sriram

    5 stars
    When it is just the two of us as the other two travel, it feels like making classic food is a chore. I am glad I still can get the carrot and bean content in with this carrot hummus. the added touch of indian spices will make it click for sure.

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