Food Pharmacy, Recipes
Published:
May 19, 2020
May 19, 2020
Oven Roasted Carrot Hummus With Tahini And Turmeric
We never tire of hummus. Which is a bit strange considering how little patience we have with other things in life. Watching a whole movie in one go? Yeah right! Take the time to learn how to play a new instrument? Not likely. But hummus, we could eat that every day!
(Realize now that the above paragraph was rather strange, but don’t have the patience to go back and change it.)
Anyways.
Over the years we have made various hummus here on the blog. The original one is here and here you can find our green pea hummus. And of course we can’t forget our chocolate hummus – the one you do when you can’t choose between hummus or chocolate. Today, however, it is time for a bright orange twist using roasted carrots, tahini and turmeric. Not bad pink, either.
We’ll get to the recipe soon but since we already know that many of you will be asking us about where Mia got those adorable slippers from in the picture above, we thought we would be so kind to put the link in here and spare you the effort. Mia is wearing Hums Slippers which we’ve now nicknamed to hummus slippers.
PrintOven Roasted Carrot Hummus With Tahini And Turmeric
- Servings : 1 bowl 1x
Scale
Ingredients
500g carrots
1/2 tsp salt
1 can cooked chickpeas (380g)
1/2 cup oil
1 garlic clove
1 1/2 Tbsp freshly squeezed lemon juice
1 Tbsp tahini
1/2 tsp ground turmeric
Instructions
Set the oven to 175C/350F. Wash the carrots and cut into slices. Place them on a baking sheet with your preferred oil and some salt. Roast in the oven for about 40 minutes.
Drain and rinse the chickpeas. Combine the chickpeas, carrots, oil, garlic, lemon juice, tahini and turmeric in a blender and mix until smooth. Thin with a bit of water if desired. Season with salt and pepper.
