This roasted carrot hummus recipe is a great option for using up ‘less than fresh’ carrots and is also a way to add some extra nutrients to your hummus too- oh and did I mention its delicious too??
A Note on Food Waste
Food waste is a huge issue in the UK across the entire food industry with 4.5 million tonnes of food throw away each year just from households alone. This has been calculated to be worth £14 billion- which works out as £700 per household! That could be used for an amazing holiday experience instead!
With these stats in mind, I think we should take an element of responsibility to actively make some changes to our consumption patterns to help reduce this. One way, is by changing the way we look at less than fresh food. Whilst I’m not saying we should all now eat mouldy food (as that nasty and dangerous!), there’s definitely ways we can salvage wilted fruits and vegetables instead of chucking them away.
We all know that carrots taste their best when they’re lovely and crunchy, but after a little while they inevitably get softer- however this makes them perfect for roasting and blending!
The carrot and turmeric add such a vibrant colour to the hummus which makes it look so much more exciting than the classic one.
I definitely recommend roasting the carrots first rather than just grating the carrot and blending it with the rest of the hummus ingredients, as roasting them develops their flavour which gives the hummus a much better flavour. The same goes with the garlic (if you’re using fresh cloves than garlic purée) so I recommend roasting 2 cloves with the carrots too.
A note on nutrition
Carrots are a source of beta carotene which the body can convert into vitamin A (also known as retinol). This helps with good immune function (aiding you to fight off infection better- which is all too relevant atm!) and also contributes to good eye health such as improved night vision and age related eye diseases. Whilst there isn’t a huge amount of beta-carotene in this roasted carrot hummus recipe as only 2 carrots are used, I do think that every little helps when it comes to nutrition, as making a few small changes can result in bigger overall health benefits over time.
You can read more information on the benefits of Vitamin A here.
I you enjoyed this roasted carrot hummus recipe and fancy trying some other flavours out then you can check out my other hummus recipes:
Roasted Carrot Hummus
A delicious roasted carrot hummus recipe; a great option for using up ‘less than fresh’ carrots and is also a way to add some extra nutrients to your hummus too.
For the roasted carrots
- 2 large carrots sliced length ways then halved
- 2 garlic cloves if not using garlic purée
- 1 tbsp olive oil
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- 1 tsp caraway seeds optional
- Pinch salt and pepper
For the hummus base
- 1 can chickpeas drained but keep the aquafaba (the liquid)
- 20 g fresh coriander
- 50 ml aquafaba
- 90 g tahini
- 1 lemon juiced
- 2 tsp garlic purée if not using fresh cloves
- 15 ml extra virgin olive oil
- 30 ml sunflower oil or rapeseed oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cumin
- 30 ml water
For the garnish
- drizzle olive oil
- Grated carrot
- Sprinkle of smoked paprika
Preheat oven to 180°C. Line a roasting tray with baking paper. Place the sliced carrots and garlic (if not using purée) on the tray and drizzle over the oil. Sprinkle over the cumin seeds, turmeric powder, caraway and salt/pepper. Tumble with your hands to evenly coat the carrots
Roast for 20 mins until soft
Add all the hummus base ingredients apart from the water in a food processor. Slowly add the water and blend continuously. Add the carrots once they have completely cooled.
Pulse until smooth (around 3-4 mins). Slowly add more cold water if necessary
Serve in a serving dish and add your garnish (drizzle of olive oil, extra chopped coriander, grated carrot, paprika)