Carrot Hummus with Olive Oil and Paprika Garnish
Carrot hummus with olive oil and paprika garnish is a delightful twist on the classic chickpea-based dip, offering a vibrant blend of flavours and colours. This recipe combines the natural sweetness of roasted carrots with the earthy undertones of tahini, balanced perfectly with zesty lemon juice and a hint of garlic. Drizzled with high-quality olive oil and topped with a sprinkling of smoky paprika, this dish not only looks appealing but also provides a depth of taste that’s both hearty and satisfying. Perfect as a dip for warm pita, a spread for sandwiches, or a healthy addition to a mezze platter, it’s a simple yet impressive dish that’s sure to win over guests.
Ingredients
Instructions
- Preheat your oven to 200°C (180°C fan)/Gas Mark 6.
- Spread the chopped carrots on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 25 minutes or until the carrots are tender and slightly caramelised. Remove from the oven and allow them to cool for a few minutes.
- In a food processor, combine the roasted carrots, chickpeas, tahini, lemon juice, garlic, ground cumin, smoked paprika, and 1 tablespoon of olive oil. Blend until smooth and creamy. If the mixture is too thick, add a small amount of water, a tablespoon at a time, until the desired consistency is achieved.
- Taste the hummus and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Spoon the hummus into a serving bowl. Drizzle with extra olive oil and sprinkle a pinch of smoked paprika on top for garnish.
- Serve with warm pitta bread, crudités, or crackers.
Nutrition
Calories: 52kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 0.5mg
