Prep time
Total time
A creamy spicy-sweet hummus with carrot.
  • 2 medium-sized carrots
  • 1 box chickpeas
  • 5 tbsp lemon juice
  • 2-3 tbsp tahini paste
  • 3 garlic cloves
  • ½ red chili + 1 tsp chilipowder
  • 6-10 tbsp olive oil
  • 1,5 tsp pepper
  • 2 tsp ground cumin
  • 1 tsp salt
  1. Wash and peel the carrots, and cut them in pieces of 2 cm. Place the carrot pieces in a small saucepan and fill it with water until the carrots are covered. Set on medium heat and give it a boil. Let boil for about 10-15 minutes until tender.
  2. While the carrots are cooking, make the rest. Place tahini and lemon juice in a food processor or good blender and blend together until creamy.
  3. Finely chop garlic and chili and add to the blender.
  4. Drain and rinse the chickpeas and add to the food processor. Blend well.
  5. Add olive oil. Begin with 5 tablespoons and add more if needed.
  6. Add salt, pepper, cumin and chili powder, blend well.
  7. When the carrots are done, place them in a colander and pour cold water over them until they're pretty cold. Puree the carrots with a blender.
  8. Add the carrot puree to the hummus mix and blend well.
  9. Add more olive oil and/or lemon juice if you prefer.
Recipe by Kyttari at http://www.kyttari.com/spicy-carrot-hummus/