Carrot hummus is a soft, delicious, and extremely versatile sauce. It can be used spread on toasted bread crostini or to fill sandwiches or enrich wraps. Prepare some raw vegetable sticks, dip them in the hummus, and you’ll taste the goodness. It’s also great for making a simple white rice dish more colorful and appetizing. But I’ll tell you more… I’ve even eaten it simply by dipping breadsticks in it because it’s really good. You can prepare it in advance, and it’s very easy to make: once the carrots are cooked, blend everything together, and you’re done.
More sauces you might be interested in:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Steaming
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Carrot Hummus
- 1.1 lbs carrots (net weight after peeling)
- 1 clove garlic
- 1.8 oz tahini
- 1 tbsp apple cider vinegar
- 1 pinch paprika (sweet or smoked)
- 2.4 tbsp extra virgin olive oil
- salt
- black pepper
- chives (a few stalks)
Tools
- Steamer
- Mixer (I use Bimby)
Preparation of Carrot Hummus
Trim the carrots, scrape them, wash under running water, and cut into slices.
Then steam them until they are soft: they are ready when you can easily pierce them with a fork.
Once cooked, transfer them to a mixer, add the peeled garlic clove with the central germ removed, apple cider vinegar, oil, tahini, and some paprika to taste: you can choose between sweet or smoked, depending on your preference.
Blend everything until you get a soft and homogeneous cream. I used the Bimby (because that’s what I have) but any mixer or blender will do, and I adjusted by eye, proceeding in stages and scraping the mixture to the center of the bowl each time.
Transfer the carrot hummus to a bowl or container and flavor it with chives cut with scissors and some black pepper. It keeps for a few days in the refrigerator in a well-sealed container. Enjoy! Paola
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