My new recipe for Indian spiced roasted carrot hummus is another beautiful recipe that you can add to your collection of appetizer recipes. Why have plain ordinary grocery store hummus when you can whip up this exotic and nutritious one in no time at all. Not only is this a great to dip your veggies and crackers in but it’s also great spread on veggie wraps and sandwiches. I paired this hummus with my other pickled beet and feta hummus along with a fiesta cashew dip I made recently for a crudité platter that was not only unique but colorful and tasty.
Indian Spiced Roasted Carrot Hummus
This colorful hummus with an Indian flare will wake up any dull crudites platter
Ingredients
- 2 cups carrots, peeled and cut into 2 inch pieces
- 3 cloves of garlic, chopped
- 4 tbsp olive oil, divided
- 1-15 oz can of chickpeas, drained
- 1/3 cup tahini
- 2 tsp Garam masala
- 1/4 tsp cinnamon
- 2 tsp yellow curry powder
- 1/4 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 2 tbsp lemon juice
- 1/4 cup cilantro, chopped
Instructions
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Preheat oven to 400 degrees
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Place the carrots, garlic and 2 tablespoons olive oil in a baking dish, toss well and cover with foil, bake for 20 minutes or until really tender. Let cool, covered for 10 minutes
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Place the carrots in a work bowl of a food processor fitted with the metal blade, add the remaining olive oil and all the other ingredients and blend until well mixed and pureed, adding more olive oil to the consistency that you desire. Chill for at least 2 hours or overnight
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Place in serving bowl and garnish with paprika, toasted sesame seeds and more olive oil and serve with vegetables and/or pita chips
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