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Spicy carrot hummus served
Smooth and spicy roasted carrot hummus served with pita bread

Spicy roasted carrot hummus

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals Sauces and Gravies
This isn't the usual hummus: the sweetness and silky texture of boiled carrots opens a new dimension. The sugars in the carrot form a perfect contrast to the fire of cayenne pepper and the bitter notes of tahini. The vivid orange colour energises just by looking at it.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Pot for boiling carrots
  • Food processor or stick blender
  • Sieve

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Cut the cleaned carrots into rounds and boil in salted water until completely soft, almost falling apart (approx. 15-20 minutes).

Tip: Very soft carrot is essential for a lump-free, creamy texture. (Cell wall breakdown).
2 ✓

Drain the carrots and let cool. Rinse the chickpeas with cold water.

Tip: If you blend hot, the texture can be gummy due to starch; cold ingredients work better.
3 ✓

Put chickpeas, soft carrots, tahini, garlic, lemon juice, and oil into the food processor. Start blending.

Tip: It will be chunky at first, be patient. The oil content of tahini helps create the emulsion.
4 ✓

Add the spices (cumin, smoked paprika, cayenne, salt, pepper). Blend further.

Tip: Smoked paprika gives depth alongside the sweet carrot.
5 ✓

If the cream is too thick, add ice-cold water by the spoonful while blending until you reach a fluffy, light consistency.

Tip: Cold water helps 'froth up' the tahini and fats, so the hummus becomes lighter and airier. (Emulsion stabilisation).
6 ✓

Serve spread on a plate, creating a small well on top for extra olive oil. Sprinkle with a little paprika.

Tip: Serve with warm pita or fresh vegetable sticks.

Recipe FAQ

How do I get the cream really smooth?
The secret is removing the chickpea skins (if you have patience) and using ice-cold water when blending.
How long does it keep?
In an airtight container in the fridge for 4-5 days, flavours mature even more.

Ingredients

  • 300 g Carrots (cleaned)
  • 240 g Tinned chickpeas (drained)
  • 3 tbsp Tahini
  • 2 cloves Garlic
  • 2 tbsp Fresh lemon juice
  • 3 tbsp Olive oil
  • 1 tsp Ground cumin
  • 0.5 tsp Smoked paprika
  • 0.25 tsp Cayenne pepper
  • 1 tsp Salt
  • 0.5 tsp Black pepper