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