Carrot Hummus
Appetizers • Arabian
Description
A classic chickpea hummus, with part of the chickpeas replaced by carrots — brighter, lighter, and more cheerful. This recipe comes from Chef Emily Johnson. The recipe was shared with us by Chef Emily Johnson from a popular American restaurant.
Ingredients
- Carrot 10 oz
- Chickpea 5 oz
- Roasted Peanuts 0 oz
- Water 5 fl oz
- Meyer Lemon Juice 0 fl oz
- Vegetable Oil 5 fl oz
- Dill to taste
- Ground Black Pepper 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Place the carrots in the oven and roast for 40 minutes at 355°F.
Step 2
Place the chickpeas in cold salted water and boil for one and a half hours, until the skins begin to peel off.
Step 3
Blend the chickpeas in a blender, add lemon juice and water, and blend until smooth.
Step 4
Add the carrot, salt, and pepper to the blender, then blend and mix.
Step 5
Transfer to a plate, drizzle with vegetable oil, sprinkle with seeds and dill, and serve with toasted bread.
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