Roasted Carrot Hummus
When ordinary hummus just won't do...join our Hummus Club and see how amazing it can be! We whipped this up for Easter. It was perfect!
Got carrots? Got chickpeas? Got hummus! We do have a lot of hummus recipes on this site, mostly because it is a tasty, easy thing to whip up for a crowd to keep them going until the real food arrives and we seem to need that in this house quite often. This was made for Easter, I used micro greens to garnish (and how cute are they?) and some barberries which are available at Greek or Middle Eastern grocers. I keep mine frozen, even though they are a dried product, but as I don't use loads of them, I want them to just be there whenever I need them. You could use pomegranate arils or even craisins or goji berries for the garnish. They will all look great and give that little sour note you need.
Serve with loads of vegetable crudites, I used coloured baby carrots, asparagus spears, cucumbers, cut into thin lengths.You could really go to town with the veggies and use cauliflower, broccoli or a combo of anything you love really. I also made Keto Nutty Seeded Crackers to go with! Perfect.
Make sure you check out our other Hummus Club Recipes:
Cauliflower and Spinach Hummus
Sweet Potato Hummus with Confit Garlic
Roasted Ruby Beetroot and Garlic Hummus
Mushrooms and Kale with White Bean Hummus
Hummus with Shredded Beef, Cumin Butter and Almonds
Charred White Bean Hummus with Lemon and Olives
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 4 cloves garlic
- 4 large carrots, peeled and cut in quarters
- 1-2 Tablespoons honey or to taste
- Extra Virgin Olive Oil (EVOO) as required BUY
- 3 Teaspoons smoked paprika
- pink salt flakes to taste BUY
- 2 Pinches dried red chilli flakes or to taste
- black pepper freshly ground to taste
- 1-2 Tins chick peas drained
- 3 ice cubes
- 60-80 Grams fresh lemon juice
- micro herbs for garnish
- 2 Tablespoons dried barberries
Do
- 1
Preheat the oven to 200°C with a grill function.
- 2
Place garlic and carrots into a baking dish and drizzle generously with honey and EVOO. Season generously with salt, chilli flakes and pepper as well.
- 3
Roast 30 minutes or until starting to char, but well cooked through out. A fork should go in easily.
- 4
Remove from the oven and cool slightly.
- 5
Place into the Thermomix bowl with all ingredients other than herbs and barberries. Blitz 1 min/speed 8 stopping to scrape down sides of bowl and lid as needed. The ice will give you a nice smooth texture.
- 6
Spread into a serving dish with a flourish and a swirl so that you have a couple of grooves to pour extra EVOO into. Garnish with microherbs and barberries, and maybe a few salt flakes as well. Serve with veggies or crackers or flat bread and enjoy!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
