Whipped Carrot Hummus Dip
Ingredients
Roasting
- 450g carrots
- olive oil (for drizzling)
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 tablespoon smoked paprika
- pinch of black pepper
- 2 garlic cloves
Blending
- 3 tablespoons olive oil
- 1 tin chickpeas (with liquid)
- juice of 1 lemon
- 2 tablespoons tahini
- drizzle of ice cold water
- salt to taste
- olive oil to taste
- cumin to taste
- smoked paprika to taste
Toppings
- olive oil
- smoked paprika
- coriander
- za’atar
- sumac
Preparation
Roast the seasoned carrots and garlic at 200°C until tender.
Blend the roasted mixture with olive oil, chickpeas and their liquid, lemon juice, tahini, and a drizzle of ice cold water until smooth.
Adjust seasoning with extra salt, olive oil, cumin, and smoked paprika to taste.
Top with olive oil, smoked paprika, coriander, za’atar, and sumac.
Serve with toasted bread.
