I tried this for the first time this week and had to give myself a pat on the back. The carrots give a lightness to the hummus that you never get from chickpeas alone and the chipotle gave it the perfect kick of spice.
The original recipe called for chipotle chile powder, however, Irish supermarkets are sometimes a bit lacking when it comes to spice variants. Luckily, Tesco stocked this Chipotle Chilli And Smoked Paprika paste which did the trick!
If anyone has any recommendations of where to pick up some of the more non-traditional spices (other than the Asian markets around town) let me know!
Recipe after the jump…
ROASTED CARROT AND SMOKEY CHIPOTLE HUMMUS
adapted from The Year In Food
1lb (454g) carrots, washed and with the stalk ends chopped off
400g can of cooked chickpeas, rinsed and drained
~7 tablespoons olive oil
1 lemon, juiced
1 tbsp sesame seeds
2 cloves crushed garlic
2 tsp smoked paprika
1/2 tsp chipotle chile paste
1/2 tsp cumin
large pinch sea salt
black pepper (to season)
juicer (for lemon – optional)
Preheat oven to 200°C.
Chop carrots into large chunks and spread in a layer across a baking tray. Drizzle them with olive oil and sprinkle with salt. Roast for about 30 minutes. Set aside until cool enough to work with and start on the rest of the prep while you’re waiting.
Blend the chickpeas, 4 tablespoons olive oil, lemon juice, sesame seeds, garlic, spices and salt.
Once the carrots have cooled, add them to the blender. Pulse or blend until combined.
The key thing to determine at this point is if you’re satisfied with the texture. For most hummuses I would recommend adding a small amount of water so that it’s not as thick, however, the carrots have a high water content so I found a bit more oil was the trick.
When serving, grind a bit of black pepper over it.