Do you have ten minutes and some boiled carrots? Then prepare this excellent carrot curry hummus. Fragrant and tasty chickpea spread to smear on wholemeal bread.
Hummus at home is never missing — I make it classic or with different types of legumes or vegetables. This version of hummus is definitely delicious.
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- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 1/2 cups cooked chickpeas (about 14 oz / 400 g)
- 2 carrots
- 1 tsp curry powder
- 3 tbsp extra virgin olive oil
- 1 tbsp tahini
- 1 pinch sea salt
- 1 pinch paprika
Steps — Carrot Curry Hummus
First, wash, peel and slice the carrots into rounds. Steam them or boil them for ten minutes. Drain well.
In an immersion blender container, add the well-drained and rinsed cooked chickpeas (even better if you’ve cooked them yourself).
Add the sliced carrots, the oil, the teaspoon of curry, the tahini, and the pinch of salt. Blend everything very well until you have a smooth and flavorful cream. If it still seems too thick, add one tablespoon of water.
Pour into a small bowl with a pinch of paprika. Serve as an appetizer with some seed crackers like these: gluten-free seed crackers.
Tips from Timo e Lenticchie
Store the hummus well covered in the refrigerator for a few days. If you don’t like curry, add a little turmeric, or leave out spices altogether. But let’s say chickpeas and tahini are always welcome.
