Have you ever tried carrot and chickpea hummus? It’s an irresistibly creamy variation of the classic chickpea dip, perfect for those looking for a light and tasty alternative.
Easy to prepare, this hummus combines the sweetness of carrots with the softness of chickpeas, creating a velvety and flavorful dip. It’s ideal for accompanying fresh salads, making them richer and tastier, or spreading on crispy bread crostini for a healthy and delightful appetizer.
Carrot hummus is a great idea for those who want to vary their diet with something nutritious and colorful. Carrots, rich in beta-carotene and vitamins, perfectly match with chickpeas, a source of plant-based protein and fiber.
Preparing it is really simple: just cook the carrots until they are soft, blend them with pre-cooked chickpeas, add extra-virgin olive oil, tahini, and a pinch of salt. In a few minutes, you’ll have a delicious and super versatile dip. I preferred adding turmeric, but you can customize it with paprika, cumin, or a pinch of chili pepper for a bolder flavor, or add some lemon juice.
Serve it in a bowl with a sprinkle of sesame seeds and a drizzle of oil, alongside fresh vegetables or whole-grain bread. It will be a success on any table, especially during hot summer days.😊
Try it and let me know what you think!
If you like sauces, you might also enjoy:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz carrots
- 10 oz cooked chickpeas
- 3 1/2 tbsp tahini
- 4 basil leaves
- 2 tbsp water
- 3 tbsp extra-virgin olive oil
- sesame seeds, salt, oil to taste
- 1 tsp turmeric
Tools
- blender
- non-stick pan
- cutting board
Steps
Here’s how to prepare carrot and chickpea hummus:
To prepare carrot and chickpea hummus, start by cutting the carrots.
Cook them in a pan with a drizzle of oil, season with salt, and add fresh basil. If necessary, add a little water.
Once the carrots are cooked, blend them together with chickpeas, extra-virgin olive oil, tahini, and turmeric.
Add the water and blend until you get a smooth cream. Transfer the carrot and chickpea hummus to a bowl and season with a drizzle of oil and sesame seeds.
