Recipe
Roasted Carrot Hummus with Orange and Cumin
- Prep time: 10 minutes
- Cook time: 20 minutes
A colorful sweet-and-savory twist on classic hummus, perfect as a summer appetizer.
Ingredients
servings
-
chioggia beets prospecierara
-
chickpeas
-
bitter orange
-
black tea
-
clove of garlic
-
cumin
-
olive oil
-
salt and pepper
Recipe steps
Cook the carrots
Cut the carrots into rounds and cook them in a covered pan with a little water for 15 to 20 minutes, until they’re nice and tender (or steam them).
Blend
Place the cooked carrots, chickpeas, tahini, garlic, orange juice and zest, cumin, and olive oil in a blender. Blend until smooth, adding a little water if needed.
Season
Add salt and pepper, taste, and adjust to your liking.
Serve
Pour into a bowl, drizzle with olive oil, and sprinkle with a pinch of cumin.
Tips and variations
- Add a touch of harissa for a spicier version.
- This hummus keeps for 3 days in the fridge in an airtight container.
Anti-waste tips
Carrot tops make a great pesto (blended with oil, garlic, and almonds) to drizzle over the hummus.
