Indian Spiced Carrot Hummus
This hummus also reminds me of my pumpkin hummus I made once because it looks pretty similar actually – only difference is the spices I used. I wanted a very powerful mixture of flavors and that’s exactly what I reached in the end: a smooth and addictive sweet and creamy puree…
Watch my video of how I’m preparing a super creamy carrot hummus dip in my fabulous KitchenAid Stand Mixer Mini!
Serve it as an appetizer dip with naan bread, tortilla crisps or bread sticks. 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 sandwich of champions!!
Keep the hummus at room temperature if you are not serving it right away. If you put it in the fridge, it will go bland when it’s ice cold.
Love this creative hummus? Then also take a look at my cilantro hummus! I’m sure you’ll adore that on also… But 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.