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Carrot Hummus
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Carrot Hummus

A varietal hummus that is perfect as dip or on sandwiches!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Condiments
Cuisine: Middle Eastern
Servings: 12 people
Calories: 225kcal

Ingredients

Instructions

  • In a pot of boiling water, add carrots and cook until very soft – about 20-30 minutes.
  • In a dry skillet, toast fennel seed and cumin seed until golden and fragrant. Set aside.
  • Drain carrots and transfer to food processor. Add fennel seed and cumin. Process well.
  • Add garlic, chickpeas and lemon juice. Process to a paste.
  • With the processor running, slowly add ½ cup of the olive oil.
  • Add tahini, paprika, cayenne pepper, parsley, mint and salt.
  • With the food processor running, slowly add the remaining olive oil.
  • To serve, drizzle with a little more olive oil and garnish with sumac.
  • Serve with pita bread or pita chips.

Nutrition

Calories: 225kcal | Carbohydrates: 10g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Sodium: 324mg | Potassium: 208mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6547IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
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