Let’s 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
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:
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
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.
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.
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)
How to make Roasted Carrot Hummus:
- 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
PIN FOR LATER
Indian Spice Roasted Carrot Hummus | Vegan, GF and Plant Based
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
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 !
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..
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!
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 🙂
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.
Love your innovative recipe Kalyani. Adding Sumec sounds interesting. Fantastic share.
So many variations of the basic hummus and each one looks super inviting. This roasted carrot hummus with those flavours must be very addictive
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.
Thanks much, Seema. This is a handy recipe for sure
Roasted carrots with Indian spices in Hummus!!! I am lovin’ it! With just the 3 of us at home cooking elaborate meals feels like a chore. Of course, I am making this yummy hummus it will pass off as sandwich filling too.
the Hummus Sandwich idea sounds perfect! Go for it, Archana
Wow this hummus sounds so flavorful. Love the addition of Indian spices n sumac.
Thanks Sarika