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Spicy carrot hummus served
Tasty and creamy hummus from carrots and spices

Spicy Roasted Carrot Hummus

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes Quick Meals
This isn't usual hummus: cooked carrot sweetness and silky texture open new dimension. Sugars in carrot form perfect contrast with cayenne pepper heat and tahini bitter notes. Vivid orange color energizes you just by looking at it.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Pot for boiling carrots
  • Food processor or stick blender
  • Strainer

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Slice peeled carrots and boil in salted water until completely soft, almost falling apart (approx 15-20 mins).

Tip: Very soft carrot is essential for lump-free, creamy texture. (Cell wall breakdown).
2 ✓

Drain carrots and let cool. Rinse chickpeas with cold water.

Tip: If blended hot, texture can be gummy due to starch; cold ingredients work better.
3 ✓

Put chickpeas, soft carrot, tahini, garlic, lemon juice, and oil in food processor. Start blending.

Tip: It will be chunky at first, be patient. Tahini oil content helps create emulsion.
4 ✓

Add spices (cumin, smoked paprika, cayenne, salt, pepper). Blend further.

Tip: Smoked paprika adds depth to sweet carrot.
5 ✓

If cream is too thick, add ice-cold water by spoonfuls while blending until you reach fluffy, light consistency.

Tip: Cold water helps 'fluff up' tahini and fats, making hummus lighter. (Emulsion stabilization).
6 ✓

Serve spread on plate, making small well on top for extra olive oil. Sprinkle with little paprika.

Tip: Serve with warm pita or fresh vegetable sticks.

Recipe FAQ

How to get really smooth cream?
Secret is removing chickpea skins (if you have patience) and using ice-cold water when blending.
How long does it keep?
In airtight container in fridge for 4-5 days, flavors meld even better.

Ingredients

  • 3/4 lb Carrots (peeled)
  • 1 can Chickpeas (15 oz, drained)
  • 3 tbsp Tahini
  • 2 cloves Garlic
  • 2 tbsp Fresh Lemon Juice
  • 3 tbsp Olive Oil
  • 1 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Salt
  • 1/2 tsp Black Pepper