Carrot Hummus


#ourtablestories | Vol 26

Sorry for the long hiatus, we have been swamp with works and neglect the space here. This week we would like to share carrot hummus recipe. If you follow our blog, you know that we love hummus and we tried many kinds despite our love for the classic ones. Hummus is a very easy recipe if you use the right tools and adjust the flavor based on your preferences. So let’s get started! Xoxo, Le Plain Canvas


4 large carrots, roughly chopped 2 tablespoons olive oil Sea salt or kosher salt and black pepper to taste 1½ – 2 cups chickpeas, cooked ¼ cup tahini 1 tsp of rose harissa 1 clove garlic, roughly chopped 2 tablespoons lemon juice 1 tablespoon olive oil and sunflower seed, for drizzling (optional)


Preheat the oven to 400F. Toss the carrots with the olive oil, salt, and pepper. Place them on a baking sheet and roast for 20 minutes, or until tender and browning along the edges. Place the chickpeas in a food processor or Vitamix along with the carrots, olive oil, salt and pepper, tahini, rose harissa, garlic, and lemon juice. Pulse a few times to break it all down. Turn the motor on and drizzle in ½-2/3 cup water slowly, stopping often to scrape the container down. Use your judgment on how much water to add; I used the ⅔ cup, but less might be sufficient to obtain a creamy texture. When the hummus is perfectly smooth, transfer it to a serving dish and drizzle a tablespoon of olive oil over it. Serve.

Hummus absorbed oil instantly so pour olive oil only when you are eating, it will be smooth and delicious!

“Please follow us on Facebook, Twitter, Instagram and Pinterest.” #ourtablestories #stellerstories #stellerjoy #behindplaincanvas #byplaincanvas xoxo. The sisters

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