Hummus (Spicy Carrot )
Servings: 2 1/2 cups
A spicy carrot alternative to the classic hummus, vary the heat as you like.
Ingredients
- 2 medium carrots, peeled, ends trimmed (about 120g), halved lengthwise
- 1 can chickpeas, rinsed, drained, retain aquafaba
- ⅓ cup tahini, well mixed
- ¼ cup fresh lemon juice
- 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
- 1 tablespoon (or more) harissa, Sriracha, or gochujang
- ¾ teaspoon (or more) salt
- ¼ teaspoon ground cumin
- 2 tablespoons olive oil, plus more for drizzling
- Toasted sunflower seeds and chopped parsley (for serving)
Method
Quick roast the carrots - boil or steam the carrots until they just start to become tender but not soft. Transfer to a small pan with a little butter or olive oil and toss on a medium heat until they begin to brown and are soft inside.
Process roasted carrots, chickpeas, tahini, lemon juice, garlic, harissa, salt, and cumin in a food processor until mixture is smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed. Add more harissa to make hummus spicier, if desired, then process to incorporate, just a few seconds longer.
Transfer hummus to a shallow bowl. Top with sunflower seeds and parsley and drizzle with oil.
You might also like ...
Mirza ghasemi (Persian tomato and aubergine dip)
Zacusca (Aubergine, Pepper and Tomato Spread)
