Indian Spice Roasted Carrot Hummus | Vegan, GF and Plant Based

Let's learn how to make Roasted Carrot Hummus with indian inspired spices. Best served as a dip with crudites / nachos or on a charcuterie board as hors d'oeuvres 

If Popeye is to spinach, then my little bunny at home is to carrots. She loves it in all forms and thanks to her, I have many dishes featuring carrots as the star ingredient:

As I was done with most varieties of carrot soup (I simply loved the oven roasted veggie version ), I wanted to make something savoury and I have had my eye on Carrot hummus for a long time 🙂 Not any ordinary hummus, but Indian-spices roasted carrot hummus . 

Other Hummus / dips we like at home...

I am glad we went with these Indian - Inspired flavours his was a cracker of a recipe and we all loved it a lot. After the beetroot hummus, this comes out as my personal top favourite. And our new favourite is the Mung Bean Hummus with garlic and lemon, oh so yum!! . My kids' favourite though remains the Classic Chickpeas Hummus

Why Roasted Carrot Hummus

The International Carrot Day is celebrated every year on April 4th since 2003 and is the pinnacle for carrot lovers all around the world. It is day when Carrot, one of the world's healthiest foods is celebrated as fest, to spread knowledge about the health benefits of eating carrots.  Plus Easter is around the corner, and what best way to bring in Spring like with carrots In many countries, people throw carrot parties at home, dress up in orange color and serve carrot dishes to their guests. So we have the following carrot delicacies on the blog.

What to serve with Roasted Carrot Hummus

Let’s see how to make it. As mentioned in my earlier posts, I always have a bag of cooked chickpeas in my freezer. I had to bring it to room temperature and then make this quick hummus in less than 30 mins. This is so delicious on its own that I have been indulging it just like that. You can use it as a base for a filling sandwich , with your parathas, crudités or even some Lavash sticks

However, if u have raw chickpeas, the Prep time would vary. Soak the raw chickpeas overnight, pressure cook, drain all the water (and make your own DIY egg replacer with that aquafaba), and proceed as usual. 

Prep time - 15 Mins, Makes~ 350 grams of hummus

What you need to make Roasted Carrot Hummus (Indian Inspired)

• 200 grams Cooked chickpeas
• 2 large carrots 
• 1.5 teaspoon Salt (or to taste) 
• ¼ cup Olive oil
• 2 tablespoon Lemon juice
• ¼ teaspoon Sumac (optional, my little twist)
• 2 teaspoon Tahini (I used roasted sesame seeds) 
• 3 teaspoon Pomegranate arils
• 1 teaspoon roasted sesame seeds (to garnish)

Spices for the marinade :

• 2 teaspoon Coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon whole black pepper
• ½ teaspoon Carrom seeds (ajwain)
• 1 teaspoon fennel seeds (saunf)

How to make Roasted Carrot Hummus:

1. Preheat oven to 200 c /400 F. Line a baking sheet with silpat or parchment.
2. Coarsely ground all spices in a mortar pestle. Slice the carrots thin with a mandolin or a sharp knife. Let the slices be neither too thin or thick.
3. To a bowl, Add the ground spices, salt, Sliced carrots, 3 teaspoon of the olive oil , mix well and marinate for 10 mins.
4. Arrange the slices evenly without overlapping on the baking sheet. Bake for 20 mins, cool and rest for a while.
5. In a food processor, pulse the cooked chickpeas with salt, half of the remaining olive oil.
6. Add the tahini , roasted carrot (with the spices), lemon juice and pulse in batches , wiping down with a spatula every round. Add 3-4 teaspoon of water if required.
7. The hummus will not be very smooth , but slightly coarse. Mix well.
8. Garnish with Pomo arils, the remaining olive oil, and the roasted sesame
9. Serve with crudités as we did or with any bread of your choice
10. This keeps for 4-5 days under refrigeration

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