Spicy Carrot Hummus
Carrots are often under $2 for a 1kg bag, so they're a great vegetable to have on hand. Over the next three pages we will show you three recipes to get the most out of the bag of carrots sitting in your fridge. Hummus is fantastic but sometimes it's nice to switch up the flavours a little. This spicy carrot hummus is a great twist! It only takes a handful of ingredients to create this full flavoured dip. Keep a tin of chickpeas in the pantry at all times. They are so handy!
Recipe Tester Feedback: "Looked good and tasted nice. A great jazzed up version of hummus. I always have carrots and chickpeas in the house so it was very thrifty for us."- Tamara
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 30 minutes
Makes 2 cups of dip
Can be frozen
- carrots - 400g, roughly chopped
- garlic clove - 1, peeled
- chilli - 1, red, halved (and deseeded if preferred)
- olive oil - 45g
- chickpeas - 400g tin, rinsed and drained
- lemon juice - 20g, or more to taste
- salt - to taste
- pepper - to taste
- Preheat oven to 180C. Line a baking tray with baking paper.
- Place carrots (400g), garlic clove (1), chilli (1) and olive oil (30g only) to the bowl. Chop Speed 4 / 4 seconds. Scrape down sides.
- Repeat Speed 4 / 2 seconds. Scrape down sides.
- Transfer carrot mixture onto baking tray.
- Bake for 30 minutes, stirring every 10 minutes.
- Add carrot mixture to bowl along with chickpeas (400g tin), lemon juice (20g), olive oil (15g) and salt and pepper to taste. Mix Speed 6 / 5 seconds. Test and add more lemon juice, salt or pepper as needed. Scrape down sides.
- Keep blades running at Speed 6 until desired consistency is achieved. Add some extra water through the lid if necessary.
- Spoon into a bowl and serve with vegetable sticks.