This healthy protein rich, creamy dip is a sure shot crowd pleaser. And I promise, you’ll never go back to store-bought hummus again!
It’s time to crank up the oven, roast some carrots and garlic, to make this resplendent Roasted Carrot Hummus with Turmeric!
Yes, this time on my #spiceseries blog, I’m talking about turmeric, our good old haldi. Do stop by and share your thoughts. I’d love to hear from you.
Here’s my delicious healthy Roasted Carrot Hummus! This protein rich, golden hued creamy dreamy dip is a sure shot crowd pleaser.
Servings: 2 cups
- 1.5 cups Chickpeas/Garbanzo beans cooked
- 2 Carrots
- 4 cloves garlic
- 2 tbsp Tahini
- 1 tsp Fiji Joe Pure Organic Turmeric Powder
- 2 tsp Lemon juice
- 1 tsp Cumin/ Jeera
- 4-5 tbsp Extra virgin Olive oil plus 1 tbsp for roasting carrots & garlic
- 1/4 cup water or chickpea cooking liquid plus more if needed Salt to taste
- Fresh Cilantro/Coriander, chopped, a small handful. You can use parsley if you like or leave the herbs out altogether
Preheat your oven to 200C. Line a baking sheet with aluminum foil or parchment paper.
Peel the carrots. Place on the baking tray with the garlic. Rub 1 tbsp olive oil on the vegetables and sprinkle with salt & pepper. Roast for 20 minutes, until the vegetables are cooked through. Let them cool.
Once the vegetables are cooled, add them to the food processor along with the chickpeas, tahini, lemon juice, turmeric, cumin, olive oil, water (or chickpea cooking liquid)and salt. Blitz till smooth. Taste and adjust for seasoning.
If the hummus is too thick, add some more liquid. Once your hummus has reached the consistency you prefer, add the herbs and blitz for a couple minutes extra to make it creamier and fluffier. This will also ensure the herbs don’t get completely blended in the dip and look like bright green flecks in the hummus.