Roasted Carrot and Chickpea Hummus with Carrot Top Sauce is a colorful and tasty variation of traditional hummus.
This recipe stands out for its innovative use of carrots, not only as the main ingredient of the hummus but also for using the green tops of the carrots, often overlooked, transforming them into a fresh and aromatic sauce.
The carrot top sauce, which I prepared with the carrot greens, olive oil, garlic, walnuts, offers a pleasant contrast to the sweetness of the hummus, adding a spicy note to the dish.
This recipe is not only an example of anti-waste cooking, utilizing all parts of the carrot, but it is also a great choice for those seeking healthy and tasty options for appetizers or snacks.
Francy’s Tip: Carrot tops are rich in proteins, minerals, and vitamins, and they even contain up to six times more vitamin C compared to the carrot. So now that you know, don’t throw them away.
So, without further ado, let’s prepare this Roasted Carrot and Chickpea Hummus with Carrot Top Sauce together.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients: Roasted Carrot and Chickpea Hummus
- 1.1 carrots (with tops)
- 1 garlic (one head)
- 1 tbsp rosemary (chopped needles)
- 2 tsps thyme
- 2 tsps sweet paprika
- 1 tsp ground cumin
- 1 tbsp sesame seeds
- to taste extra virgin olive oil
- 3.5 all-purpose flour
- 1 cup water
- 4 g instant dry yeast
- 20 g extra virgin olive oil
- 1 tsp sugar
- to taste salt
- 8.8 oz cooked chickpeas, boiled
- to taste paprika
- to taste extra virgin olive oil
- 1.8 oz carrot tops
- 1/2 garlic clove
- 5 walnuts
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Baking Sheet
- 1 Mixer
Steps
Remove the tops from the carrots and set them aside.
Peel the carrots and cut them into 4 parts, place them in a bowl.
Season them with rosemary, thyme, paprika, cumin, sesame seeds, in the proportions indicated in the ingredients section, add a drizzle of oil and mix well.
Line a baking sheet with parchment paper, wet, wrung out, and greased with a little extra virgin olive oil and arrange the carrots without overlapping them.
Take the garlic head, remove the first layer of skin, and cut off the top part. Season with oil, rosemary, thyme, paprika.
Bake, covering the garlic with aluminum foil and cook for about 40 minutes in a hot oven at 355°F, the garlic will remain wrapped in the aluminum foil for the first 20 minutes, while it will cook without it for the subsequent 20 minutes.
If, like me, you don’t have a large oven, after cooking the carrots you will need to proceed with cooking the chickpeas by placing them in a baking sheet covered with parchment paper, seasoning them with paprika, a drizzle of extra virgin olive oil and cooking them for 30 minutes at 400°F. Remember not to blend them all but keep a tablespoon aside to garnish the dish.
When you have cooked both the chickpeas and the carrots, put them in a mixer, squeeze the cooked garlic and blend.
Separate the hard stems from the leaves and boil for a few minutes.
Set aside a few leaves to garnish the dish and blend the rest.
Place the remaining leaves in a container to blend, along with the walnuts, garlic clove, salt, and oil.
Use the sauce to garnish the dish.
In a bowl, add all the ingredients to prepare the focaccia, in the quantities indicated in the ingredient list, flour, yeast, water, sugar, and lastly, oil and salt.
When the dough is leavened, divide it into 9 balls and flatten them to get round focaccia, place them on a baking sheet lined with parchment paper, wet, wrung out, and greased with a little oil.
Bake at 400°F for about 20 minutes
Serve warm or cold with focaccia or crostini. Wow, so good!
Storage
Store in the fridge for one day in an airtight container.
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FAQ (Questions and Answers)
In what other ways do you use carrot tops?
I usually make pesto to season pasta, omelets, or even baked fritters.
Is it possible to freeze it?
No, I always try to measure so that there are no leftovers.
Why did you cook the garlic?
If you cook it, you will get a product with a totally different flavor from the raw one, it becomes delicate and you can even spread it on bread.
