Perfect all year round, this roasted carrot hummus is a healthy delight that will make you feel good about snacking. With the bold orange colour of carrots, this special dip is full of rich natural flavours. Whether you’re serving for guests or enjoying by yourself, this hummus is sure to bring on a smile.
Carrots, a staple in many cuisines, bring a natural sweetness and vibrant colour to dishes. Roasting these root vegetables intensifies their flavour, allowing their inherent sugars to caramelise and create a rich, complex taste.
Roasted carrots are a versatile ingredient that adds depth to various dishes. Their sweet, earthy profile makes them ideal for balancing savoury and spicy flavours. In this hummus, they serve as the star, offering a velvety texture and a sweet contrast to the traditional hummus base.
Cumin is a spice with a rich history, originating in the Mediterranean and quickly becoming a staple in cuisines worldwide. Cumin seeds, derived from the dried fruit of the Cuminum cyminum plant, boast a warm and slightly nutty flavour.
Cumin seeds are often toasted or ground to release their aromatic oils and enhance their fragrance. In this hummus, the seeds are a crucial element, adding depth and warmth to the flavour profile. The toasting process intensifies their earthy notes, infusing the dip with a captivating aroma.
Paprika, derived from dried and ground peppers, has a rich history in Mediterranean and Spanish cuisine. Sweet smoked paprika is made by smoking ripe peppers over oak, imparting a distinctive smoky flavour.
Sweet smoked paprika is a versatile spice that adds a subtle smokiness to dishes without overwhelming them. In this hummus, a mere half-teaspoon elevates the overall flavour, providing a delicate smoky undertone that harmonises with the sweetness of the roasted carrots.
Extra virgin olive oil (EVOO) is a cornerstone of Mediterranean cuisine and is celebrated for its health benefits and robust flavour. It is made by mechanically pressing olives without the use of heat or chemicals.
EVOO is prized for its fruity, peppery notes and smooth texture. In this hummus, a drizzle of high-quality extra virgin olive oil not only contributes to the creamy and velvety texture but also imparts a distinct fruitiness that ties together the diverse flavours of the dish.
½ qty hummus (see previous recipe)
2 Large carrots, scrubbed and thickly sliced
2 teaspoons cumin seeds or roasted ground cumin
Salt and pepper
½ teaspoon sweet smoked paprika
Extra virgin olive oil, to drizzle
Step One: Preheat oven to 200 degrees Celcius. Toss the carrots with the cumin seeds and a splash of oil and season. Spread out in a roasting pan and roast until soft and charring at the edges, about 35 minutes. Let cool.
Step Two: Add the carrots and hummus to a food processor. You may need a little of the cooking liquid to ensure you have a smooth and velvety carrot hummus.
Step Three: Dust with paprika & your finest extra virgin olive oil & serve.