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Carrot hummus with roasted almonds

Quick and easy recipe for a carrot and toasted almond hummus perfect for spreading on croutons
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Aperitif, Appetizer, Side Dish
Cuisine: Mediterranean, Middle Eastern, vegan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: garlic, chickpeas, cream of carrot, tahina
Servings: 4 servings
Author: LuvveLovesFood
Const: low

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.