Who doesn’t love a good hummus? I had a bunch of carrots in my fridge this week and I thought “hmm I’ve never had carrot hummus before…” and thus this Carrot Hummus was born. I wanted to counteract the sweetness of the carrots to make them more savoury and so I decided to add Cayenne infused olive oil that I got from Olive Oil Co on top along with chickpeas cooked in smoked paprika. The cayenne and paprika work so well with the carrots. This hummus is perfect for dipping or even spreading on your sandwich. Check out the details below and let me know how you use this hummus!
Easy Carrot Hummus
Difficulty: Easy Time: 30-45min
1/2 cup chickpeas from a can
1 cup carrots chopped
1 garlic clove
1 tbsp olive oil (I used an herb infused olive oil)
1 tsp cumin powder
2 tbsp tahini
2 tbsp lemon juice
2 tbsp water (or more to get desired consistency)
A few shakes Red pepper flakes
Salt and pepper as desired
Cayenne oil to drizzle on top
Smoked Paprika (as desired)
Preheat oven to 425F.
Pull out all your ingredients and wash and cut your carrots (I used about 4 which made 1 cup).
Plop those carrots in the oven with olive oil, salt and pepper for about 25 min or until softened.
Once the carrots are done add all your ingredients (minus the cayenne oil) to your blender and blend. Add more water if needed. Top with cayenne oil and a few shakes of smoked paprika. Enjoy with your favourite dippers!
Optional: Toast extra chickpeas on the stovetop in smoked paprika and oil. Use as a topper.