Carrot and coriander have long been a classic combination. The natural sweetness of carrots works really well when set against the bittersweet, earthiness of coriander leaves and is one of the reasons it works so well when made into soup. So with that in mind I thought I would have a go at using these ingredients in my next hummus recipe and it works an absolute treat.
I chose to roast the carrots to bring out their sweetness even more and to add a burnt caramel like quality to the final dish. You could however, steam or boil the carrots for a milder taste. Either way, this is the perfect recipe to add to your ever growing hummus repertoire!
What’s In It?
- 200g Carrots
- 200g tinned Chickpeas
- 100ml Water
- Juice of 1/2 a Lemon
- 1 tbsp Tahini
- 1 large handful of fresh Coriander
- 2 tbsp Olive Oil
- 1 clove of Garlic
- 1 tsp Ground Coriander
- Salt and Pepper to season
How Do I Make It?
Preheat the oven to 200ºC.
Peel and top and tail the carrots then cut them in half and then half again lengthways so that you end up with chunky sticks.
Put the carrots in a roasting tin and toss in 1 tbsp of olive oil, crushed garlic, ground coriander and season with salt and pepper.
Put the carrots in the oven and roast for approximately 20 minutes – you want them to be have softened and be slightly brown at the edges.
Pour the carrots and any leftover garlic and oil into a blender together with the tahini, drained and rinsed chickpeas, lemon juice, coriander and water.
Blend until smooth – you may need to add more water if you prefer your hummus super smooth.
Season with salt and pepper.
Garnish with fresh coriander and grated carrot.
Serve with Chickpea and Sesame flatbreads, toasted pitta breads, grilled meats/grilled vegetables and stuffed vineleaves.
Have you tried my Smoked Aubergine Hummus Recipe yet?
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