Easy Carrot Hummus | with roasted almonds
This is a quick and easy recipe for a easy carrot hummus with roasted almonds that is perfect to use as a creamy carrot spread for croutons or as a simple protein supplement within a plant-based diet. Also try this Chickpea hummus or this white bean hummus to try a variation of this carrot hummus.
Why you'll love this smoked tofu recipe
- Easy: this chickpea and carrot hummus is easy to make and requires only a few simple steps.
- Quick: In a few minutes and simple steps, your cream of carrot will be ready to be enjoyed.
- A perfect appetiser: this hummus is perfect for an aperitif with friends.
Here are all the ingredients you'll need
- 240 g canned chickpeas
- 6-7 small carrots
- 2 Tbsp tahina
- 2 Tbsp. extra virgin olive oil
- 1 tsp cumin powder
- Salt & pepper to taste
- 1 handful slivered almonds to decorate the surface
- 1 garlic clove
Preparation (step-by-step)
1. Wash the carrots under running water.
2. Boil the coarsely chopped carrots for 10-15 minutes or until you can easily pierce them with a knife.
3. Drain the chickpeas and keep the aqua faba to make a vegan mayonnaise or chocolate mousse.
4. Put all the ingredients in a blender and blend until smooth and homogenous. If you see that your blender is struggling too much, add a drop of water to your hummus and blend again.
5. Toast the slivered almonds in a frying pan for a few seconds. Do not move away from the pan because the almonds can burn quickly.
6. Move your hummus to a plate and form a circular basin in the centre using a spoon.
7. Decorate your carrot hummus with toasted almonds and olive oil and, if you wish, some pomegranate and dill.
Storage tips
You can store your hummus in an airtight container or a simple glass jar for up to 4 days in the fridge.
Now that you have all the information you need to prepare this wonderful light carrot hummus, you just have to get to work. Have fun in the kitchen!
Carrot hummus with roasted almonds
Equipment
- 1 blender
Ingredients
- 240 g canned chickpeas
- 6-7 small carrots
- 2 Tbsp tahini sauce
- 2 Tbsp extra virgin olive oil
- 1 tsp cumin powder
- as needed salt & pepper
- 1 handful flaked almonds to decorate the surface
- 1 clove garlic (optional)
Instructions
- Wash the carrots under running water.
- Boil the coarsely chopped carrots for 10-15 minutes or until you can easily pierce them with a knife.
- Drain the chickpeas and keep the aqua faba to make a vegan mayonnaise or chocolate mousse.
- Put all the ingredients in a blender and blend until smooth and homogenous. If you see that your blender is struggling too much, add a drop of water to your hummus and blend again.
- Toast the slivered almonds in a frying pan for a few seconds
- Move your hummus to a plate and form a circular basin in the centre using a spoon.
- Decorate your carrot hummus with toasted almonds and olive oil and, if you wish, some pomegranate and dill.
I hope you enjoyed the recipe, see you soon!
