Roasted Carrot Hummus
For The Carrots
- 3 large carrots (~350 g)
- 1/2 - 1 tbsp aquafaba*
- 1 ½ tbsp maple syrup
- 1 tsp cumin, ground
- 1 clove of garlic, minced (or ¼ tsp garlic granules)
- ¼ tsp salt
- ¼ tsp black pepper
For The Hummus
- 1 can of chickpeas (15 oz.)
- 1 lemon
- ¼ tsp cumin, ground
- 2 tbsp tahini
- ¼ - ½ tsp salt
- 2-3 ice cubes (or 3-5 tbsp ice-cold water)
Ingredients
- Roast the carrots: Preheat the oven to 365°F / 185°C. Roughly chop the carrots and place in a small baking dish. Mix together the aquafaba, maple syrup, cumin, garlic, salt and pepper and pour over the sliced carrots. Roast for approx. 40 minutes until they are soft and slightly caramelized. Spoon the marinade over the carrots every 10-15 minutes (optional). Then leave to cool.
- Blend the hummus: Rinse and drain the chickpeas. Place the cooled carrots in a blender or food processor along with the chickpeas, tahini, lemon juice, cumin, salt and pepper. Add 2-3 ice cubes or 3-5 tablespoons of ice-cold water and blend until smooth.
- Season to taste: Season the hummus to taste and add a little more salt, pepper or lemon juice if required.
Instructions
*Aquafaba is the thick liquid in which the chickpeas are soaked or cooked. Alternatively, you can use water or oil. I like to use aquafaba for roasted vegetables because - unlike water - it sticks well to the vegetables.
Find it online: https://www.veggiejam.com/english/roasted-carrot-hummus/