There was a time in my life when I didn’t call myself a hummus lover.
It wasn’t so much the taste, but rather the consistency, which didn’t knock me off my seat at all.
As with so many things, it helps me to let a few months or years go by and then eat that dish again. This tactic works for me in nine out of ten cases.
Take tomatoes, for example: from gag reflexes in childhood years, they have made it to one of my favourite vegetables. Green beans have recently also been accepted by my taste buds. And coffee has become one of those things I absolutely don’t want to miss anymore.
Hummus has made a similarly successful career leap. It even goes so far that I can’t stop eating when I have a bowl in front of me. But there are certainly worse things. Especially if you consider that such a hummus is healthy, too.
My explanation for this change of heart is the good old argument: “It still tastes best when you make it yourself”.
It is certainly also due to the addition of extra ingredients, so that it is not just a normal chickpea spread, but for example a pink beetroot hummus or a roasted carrot hummus.
OMG. 10 out of 10 points.
Dip it with vegetable sticks. Yum. Dip it with grissinis (have you tried my rosemary parmesan grissini yet? 😍). YUMMM. Serve it with Anti Pasti and crispy baguette. Yasss. Spread it into a sandwich. Genious!
Can we talk about this sandwich for a moment? Like, it’s so good!! When I know that a fresh bun filled with vegetables, feta or mozzarella, sprouts and hummus is waiting for me, I can hardly wait until lunch.
A roasted carrot hummus is made in a very short time and a perfect meal if you don’t have much time to cook and still want a satisfying, healthy meal. Or even if you are hungry again at ten o’clock in the evening.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
bowl
|
- 300 g fresh carrots
- 350 g chickpeas cooked and drained
- 1 garlic glove
- 1/2 tsp Cumin
- 1 tsp turmeric powder
- 2 tbsp tahini
- 3 tbsp olive oil
- 1/2 lemon
- salt, pepper
Ingredients
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|
- Preheat the oven to 180° C.
- Place the carrots in an ovenproof dish or on a baking tray, sprinkle with 1 tbsp olive oil and bake in a preheated oven for about 30 minutes until well done.
- Allow to cool for a few minutes. Put the carrots with the remaining ingredients into a blender and puree finely. If necessary, add some olive oil and/or water until the hummus is creamy. Season with salt, pepper and lemon juice.
- Served as a dip: Put the hummus on a plate and garnish with some olive oil and fresh herbs. Served in a Sandwich: Spread your favourite bun with fresh vegetables, cream cheese, mozzarella, feta, salad, etc. and the hummus. Enjoy!