Flavoured with cumin and paprika, this spicy roasted carrot hummus is delicious as a healthy dip with vegetables, pitta chips or bread sticks. Why not make it as part of a mezze spread or for a light lunch? It's also easy to transport and great in lunch boxes and picnics.
Summer is definitely a great time to experiment with making different dips. You can get a fantastic range of hummuses in the supermarket these days but I also love to experiment and make my own. I love being able to make it super lemony if I want and being able to add my favourite spices of course!
This spicy carrot hummus has cumin and paprika in it which are delicious with carrots and also with hummus. So, putting roasted carrots together with paprika, cumin and chickpeas in this hummus is the perfect match.
This spicy roasted carrot hummus is great to eat as part of a light lunch with a few other dips such as baba ghanoush, green pea hummus and muhammara (walnut and red pepper dip). It's easy to make and you can just bring out some vegetable sticks, bread and crackers to go with it.
So, what ingredients do you need for carrot hummus?
To make this roasted carrot hummus you'll need:
- Chickpeas - I use tinned chickpeas but of course you can use dried chickpeas if you prefer. Just soak them overnight and then simmer them for about 90 minutes or until soft.
- Garlic - I like to choose nice fat cloves of garlic as you roast them and then squeeze the garlic out of the skins afterwards. If the cloves are too thin it is harder to squeeze the garlic out.
- Spices - Cumin and paprika.
- Oil - You can use a good quality olive oil or high oleic sunflower oil, which is a healthy oil that's much higher in good monounsaturated fats than normal sunflower oil.
How to make spicy roasted carrot hummus
First you need to roast the carrots and garlic cloves. don't peel the garlic first.
Then put all the ingredients in a blender and blitz until smooth. Do then taste it and decide whether you need any extra lemon, tahini or spices.
Adaptations and substitutions
You can easily adapt this hummus recipes. First of all, be flexible with quantities. Feel free to add more lemon or lemon zest if you like more citrus flavour in your hummus.
If you like a spicier hummus then add a little cayenne pepper as well as the paprika and cumin.
What kind of oil is best for hummus?
I usually use a good quality extra virgin olive oil in hummus but recently I've been trying out Flavoil High Oleic sunflower oil. It is composed of 87% monunsaturates and just 8% saturates which is even higher than olive oil which has 70% monounsaturates and 14% saturates.
So far I've been really impressed with this oil. It's light and flavourless and worked really well in this roasted carrot hummus. The other ingredients give the hummus loads of flavour so I didn't miss the fact that I couldn't taste any olive oil.
By the way, if you'd like to try it then you can get a 10% discount using this discount code: "HOSO9".
Of course, don't feel you have to buy this oil to make this hummus. As I said, extra vigin olive oil is great in it too!
How to store this hummus?
You can keep any leftovers in the fridge for up to three days at least. Just store it in a covered airtight container.
Can you freeze hummus?
Yes you can! You can keep hummus in the freezer for three months as long as it is stored in an airtight freezer-proof container. Defrost it in the fridge overnight or at room temperature for a few hours. Give it a good stir before serving.
More serving suggestions
As I said earlier, this roasted vegetable hummus is great with dips but you can also eat it in other ways too. Why not:
- Spread it on a pizza
- Put it in a sandwich or burger. It's great with a halloumi burger!
- Spread it on toast
- Just serve it with salad
- Use it as a pasta sauce
More easy dip recipes
If you like this roasted carrot hummus then why not try one of these delicious dips and sauces:
Spicy Roasted Carrot Hummus
- 400 g tin of chickpeas
- 250 g carrots peeled
- 3 garlic cloves
- ½ teaspoon cumin
- ½ teaspoon paprika
- 4 tablespoon oil Olive oil or high oleic sunflower oil
- 2 tablespoon tahini
- 1 lemon
- Preheat the oven to 180°c
- Halve the carrots if they are quite chunky and put them on a baking tray with the garlic cloves. Drizzle and then toss in a little oil. Roast in the oven for 30 minutes
- Put all the ingredients in a food processor and blitz until smooth. Taste and add a little extra of any of the ingredients if you think it needs it.
- Serve with other dips and things to dip in.
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