For Your Charcuterie Board or Sandwich – Delicious Either Way

I love to make my own hommus because I know exactly what goes into it.  No preservatives or ingredients that are just numbers or that I have no idea what they are.  Pure and simple fresh ingredients. The Spiced Carrot Hommus has all the goodness of regular hommus with the added sweetness and colour of carrots.  And you know what? It is loved by my whole family including my picky 13 year old who is suspicious of all sorts of tastes and textures.  The warm spices of cumin and smoked paprika together with garlic create a winning flavour in this dip or spread.

For this Spiced Carrot Hommus I used dried chickpeas pre cooked in the pressure cooker because I had made a chickpea curry earlier.  You can however just use two tins of chickpeas if you find that easier. Once you have your chickpeas ready it is as simple as adding grated carrot, spices, lemon juice, tahini, olive oil and water to create a creamy consistency.  You can adjust the spices according to taste. You can also play with the lemon juice, olive oil and water to get the right acidity and texture.

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Tastes Good and Great For You

I love that you can add a slightly different flavour profile to hommus by using carrots. It is also great that you are adding beta carotene and vitamin A along with them.  The chickpeas themselves are full of fibre and protein with the added bonus of iron and calcium. They are nutrient dense so it makes sense to build a meal around them like in a buddha bowl or an extensive crudites platter. This Spiced Hommus is so, so good for you and so delicious!  For the platter I put together I used capsicum, radishes and more carrots but any firm vegetable even broccoli or cauliflower would work well.

So do try Spiced Carrot Hommus.  You may even prefer it to the regular hommus!

Warm and earthy and so delicious!

Print

Spiced Carrot Hommus

Warm, earthy flavours make this dip a winner!

Course Appetizer

Cuisine Middle Eastern

Keyword Spiced Carrot Hommus

Prep Time 20 minutes

Total Time 20 minutes

Servings 20

Author Jane Georgiades

Ingredients

• 1 cup dried chickpeas pre cooked in pressure cooker for 45 minutes or 2 tins of canned chickpeas
• 4 tbsp tahini
• 2 carrots grated
• 1 tbsp cumin heaped
• 1 tbsp smoked paprika
• 1 lemon juiced
• 3 cloves garlic
• 6 tbsp olive oil add slowly, adjust to get preferred consistency
• 6 tbsp water add slowly, adjust to get preferred consistency
• salt to taste

Instructions

1. Add chickpeas, spices, grated carrots, tahini, garlic, spices, and lemon juice to a large bowl then add the olive oil and water and blend with a stick blender. Continue to add oil and water until a nice, creamy consistency is achieved. Season with salt to taste. Add more lemon juice if you prefer more acidity.

Recipe Notes

To cook chickpeas in pressure cooker add chickpeas and 4 – 5 cups of water to pressure cooker and cook under pressure for 45 minutes then allow the steam to slowly release for 10 minutes.  There isn’t a need to pre soak the chickpeas with this method.