Hummus is the more versatile dip around. You can place around with flavors and taste and the dip would still be great!
This dip is like a blank canvas. It can be flavored or dressed with all kinds of ingredients. Hummus are so versatile that you could use beets, carrots, black beans, cajun spices, white bean, green peas and many many more..
Today I am presenting to you a very interestingly spiced hummus recipe. With all the Moroccan spices along with carrots and chickpeas this hummus tastes just great! This is so simple and quick and makes the perfect healthy dip! Virtually fat free and with all-natural ingredients, this is a winner!
Here’s Moroccan spiced carrot hummus recipe-
Recipe source – thekitchn
White chickpeas – 1 cup
carrots – 2 large
Garlic pods – 4-5 large
Dry ginger powder – 1 tspn
Homemade Tahini paste – 1 1/2 tbspn(add more if you like tahini taste, I’m not a fan of tahini so used less)
Clove powder – 1/2 tspn
Cinnamon powder – 1/2 tspn
Red chilie powder – 2 1/2 tspn
Coriander powder – 1 tspn
Roasted cumin powder – 1 1/2 tspn
Pepper powder – 1 tspn
Salt to taste
Olive oil – about 1/2 cup(add more if needed)
1. Soak chickpeas over night in enough water. Next day pressure cook soaked chickpeas for 3 whistles or very soft. Keep aside
2. Roughly chop carrots and garlic pods. Mix 1 tspn of olive oil and a pinch of salt to carrots and garlic. Spread it on a tray and roast it in oven for about 12-14 minutes or until roasted on both sides.
3. Place all the ingredients in a blender along with roasted carrots and cooked chickpeas and blend till smooth. Add Olive oil as required.
4. Transfer the hummus paste into a serving bowl. Serve it with freshly baked pita bread, chopped veggies, nacho chips,
Do you make hummus more often? What are the different flavors you add to your regular hummus recipe?