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CARROT HUMMUS
Wellcuisine
Stefanie Reeb
4
people
Prep Time
15
minutes
mins
baking time
20
minutes
mins
Equipment
blender
Ingredients
250
g
carrots
1
tbsp
olive oil
plus a little more to drizzle over
3/4
tsp
salt
1
tsp
curry powder
120
g
chickpeas
drained weight
1
clove
garlic
peeled and roughly chopped
120
ml
water
1
tbsp
peanut butter
alternatively: tahini
1
grated zest of small organic lemon
2
tbsp
lemon juice
more to taste
1
tsp
maple syrup
some ground coriander
Tabasco or some chilli to taste
Freshly ground black pepper
Instructions
Preheat the oven to 200°C top heat and circulating air.
Wash the carrots and cut into pieces. Put in a bowl and mix with olive oil.
Line a baking sheet with baking paper and place the carrots on top. Bake for about 20 minutes.
Puree the carrots with the other ingredients in a blender. If necessary, add a little more water if the mixture is too dry and difficult to mix.
At the end, season with salt and pepper and, if necessary, more lemon juice.
Pour into a bowl and drizzle with olive oil.