New Update
| Main ingredients | Carrots, Chickpeas, Garlic, Extra virgin olive oil, Crushed black peppercorns, Sea salt, Cumin powder, Paprika powder, Fresh thyme, Tahini, Pumpkin seeds, Sunflower seeds |
| Cuisine | Fusion |
| Course | Dip |
| Prep time | 8-9 hours |
| Cook time | 20-25 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 medium carrots, peeled, and cut into 1 inch pieces
- 1 cup boiled chickpeas, reserve the cooking liquor
- 5-6 garlic cloves
- 7-8 tablespoons extra virgin olive oil + for drizzling
- Crushed black peppercorns to taste
- Sea salt to taste
- 1 teaspoon cumin powder
- ½ teaspoon paprika powder + for sprinkling
- 3-4 sprigs of fresh thyme
- 2 tablespoons 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
- Preheat oven to 200ºC.
- Spread carrot pieces on a baking tray, add garlic, 2 tablespoons olive oil, crushed black peppercorns, sea salt, cumin powder and paprika powder. Pluck the leaves off thyme sprigs and add. Mix well.
- Place the baking tray in the preheated oven and roast for 20-25 minutes.
- Bring the tray out of the oven and allow the carrots to cool slightly. Transfer into a food processor, add boiled chickpeas, tahini and 4 tablespoons extra virgin olive oil and process to a fine paste.
- Add ¼ cup reserved cooking liquor and 1-2 tablespoons extra virgin olive oil and process again.
- Transfer the hummus into a serving bowl, drizzle some extra virgin olive oil, sprinkle pumpkin seeds, sunflower seeds and paprika powder and serve with lavash, cherry tomatoes, cucumber and red radish.
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