Have you ever thought of adding other ingredients to a hummus before?
It’s a fun and creative thing to do if you want to serve a good old hummus but one with a funky and creative colorful twist.
This hummus also reminds me of my pumpkin hummus that I made once because it looks pretty similar actually. I love that bright yellow color! The only difference is the spices that I used.
This time I wanted a very powerful mixture of flavors and that’s exactly what I got in the end: a smooth and addictive sweet and creamy chickpea and carrot puree…
I could eat loads of this stuff.
Indian Spiced Carrot Hummus
Watch my video of how I’m preparing a super creamy carrot hummus dip in my fabulous KitchenAid Stand Mixer Mini!
Serve this chickpea and carrot hummus as an appetizer dip with shredded bits of naan bread, crunchy tortilla crisps or classic Italian bread sticks.
Oh hey, here’s another way to serve it: spread it on some fresh Moroccan flatbreads and top with canned sardines and a bunch of fresh mint and cilantro…
Now that’s a lunch sandwich of champions!!
Keep the hummus at room temperature if you are not serving it right away. If you put it in the fridge, that will kill those beautiful flavors and turn your hummus into a bland mash when it’s ice cold.
Do you love this creative hummus?
Then also take a look at my cilantro hummus! I’m sure you’ll adore that on also…
In the meantime: here’s my spiced carrot hummus!
- 10,5 oz fresh carrots (300 g), peeled and chopped
- 9 oz canned chickpeas (250 g), drained weight
- 1 large garlic clove chopped
- ¼ tsp ground cumin
- ¼ tsp garam masala
- good quality olive oil
- ¼ tsp curry powder
- ¼ tsp chili powder
- a handful fresh cilantro chopped
- 1 bay leaf
Add the garlic, bay leaf, chili powder, garam masala, ground cumin, curry powder, 2 tablespoons of olive oil some salt to a saucepan.
Place this over medium heat until the oil is hot. Then gently fry the garlic for 3 minutes. Don’t burn it. Also add the carrots.
Stir and fry the carrot for a minute. Then add half a cup (120 ml) of water.
Cover the pan, turn the heat higher and boil the carrot for 6 minutes until the cooking liquid has almost disappeared and the carrots are quite soft. Then add the drained chickpeas.
Stir well. Lower the heat again and let the chickpeas warm for another 5 minutes. Then take the pan off the heat. Let the carrots cool for 15 minutes. Pour it all in a blender.
Blend until you get a yellow puree. Check the seasoning. Add extra salt, chili powder, ground cumin or curry to taste. Also add half of the chopped cilantro.
Blend until it's smooth. Transfer the hummus to a bowl and sprinkle with extra olive oil, chili powder and fresh cilantro. Serve at room temperature.