Carrot hummus with pita bread

Carrot hummus with pita bread

9 ratings

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
4
carrots
1 clove
garlic
4 tbsp
olive oil
1 tsp
cumin
250 g
chickpeas (canned)
½
lemon (juice and zest)
1 tsp
paprika powder
salt
pepper
olive oil for serving
paprika powder for serving
ras el hanout for serving
pita bread for serving
Metric
Imperial
  • 4  carrots
  • 1 clove garlic
  • 4 tbsp olive oil
  • 1 tsp cumin
  • 250 g chickpeas (canned)
  • ½  lemon (juice and zest)
  • 1 tsp paprika powder
  • salt
  • pepper
  • olive oil for serving
  • paprika powder for serving
  • ras el hanout for serving
  • pita bread for serving

Utensils

  • baking sheet
  • food processor
  • toaster
  • oven
  • vegetable peeler
  • rubber spatula
  • cutting board
  • knife
  • large mixing bowl
  • parchment paper (optional)

Enjoy with

Sparkling cucumber with ginger
A refreshing drink to compliment the warm spices and creamy texture of this hummus.

Nutrition per serving

Cal
243
Protein
5g
Fat
17g
Carb
18g

Step 1/4

Preheat oven to 200°C/400°F and line a baking sheet with parchment paper, if needed. Peel carrots and roughy dice. Add to a large mixing bowl along with garlic, olive oil, and cumin and stir to coat.
  • 4 carrots
  • 1 clove garlic
  • 4 tbsp olive oil
  • 1 tsp cumin
  • baking sheet
  • oven
  • vegetable peeler
  • rubber spatula
  • cutting board
  • knife
  • large mixing bowl
  • parchment paper (optional)

Preheat oven to 200°C/400°F and line a baking sheet with parchment paper, if needed. Peel carrots and roughy dice. Add to a large mixing bowl along with garlic, olive oil, and cumin and stir to coat.

Step 2/4

Add carrot mixture to the prepared baking sheet, transfer to oven, and roast for approx. 20 min. at 200°C/400°F until carrots are tender.

Add carrot mixture to the prepared baking sheet, transfer to oven, and roast for approx. 20 min. at 200°C/400°F until carrots are tender.

Step 3/4

Drain chickpeas and reserve the liquid. Transfer carrot mixture, chickpeas, lemon juice, lemon zest, and paprika powder to a food processor and blend until creamy. Add reserved liquid from chickpeas, a little at a time while blending, until smooth and silky in texture. Season with salt and pepper to taste.
  • 250 chickpeas (canned)
  • ½ lemon (juice and zest)
  • 1 tsp paprika
  • salt
  • pepper
  • food processor

Drain chickpeas and reserve the liquid. Transfer carrot mixture, chickpeas, lemon juice, lemon zest, and paprika powder to a food processor and blend until creamy. Add reserved liquid from chickpeas, a little at a time while blending, until smooth and silky in texture. Season with salt and pepper to taste.

Step 4/4

Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika powder and Ras el Hanout to taste. Cut pita bread into triangles and toast. Serve alongside hummus and enjoy!
  • olive oil for serving
  • paprika for serving
  • ras el hanouot for serving
  • pita bread for serving
  • toaster
  • cutting board
  • knife

Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika powder and Ras el Hanout to taste. Cut pita bread into triangles and toast. Serve alongside hummus and enjoy!