Roasted Carrot Hummus Vegan Recipe Sanjeev Kapoor Khazana

Roasted Carrot Hummus is a creamy smooth hummus that has red in the hummus, red in the garnish and red when serving. Expect a bit of sweetness and spice and of course wows.

ROASTED CARROT HUMMUS

Ingredients

4 medium carrots, peeled, and cut into 1 inch pieces
1 cup boiled chickpeas, with the cooking liquor reserved
5-6 garlic cloves
7-8 tbsps extra virgin olive oil + for drizzling
Crushed black peppercorns to taste
Sea salt flakes to taste
1 tsp cumin powder
tsp paprika powder + for sprinkling
3-4 sprigs of fresh thyme
2 tbsps tahini
Pumpkin seeds for sprinkling
Sunflower seeds for sprinkling
To serve
Lavash as required
Halved cherry tomatoes as required
English cucumber sticks as required
Red radish slices as required

Method

1. Preheat the oven at 200C.
2. Spread the carrot on a baking tray, add garlic, olive oil, crushed black peppercorns, sea salt, cumin powder, paprika powder, and pluck the sprigs of thyme and add over it.
3. Place the baking tray in the preheated oven and roast for 20-25 minutes.
4. Bring the tray out of the oven and allow the carrots to cool slightly. Transfer it in a food processor, add boiled chickpeas, tahini, remaining olive oil, and cup of the reserved liquor and process to a fine paste.
5. Transfer the hummus in a serving bowl, drizzle olive oil, sprinkle pumpkin seeds, sunflower seeds, paprika powder, and serve with lavash, cherry tomatoes, cucumber, and red radish.

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