We can’t get enough of these colorful veggie-based hummus recipes at home. Adding fresh vegetables to the popular Middle Eastern dip really lightens it up and gives it extra flavour. Here, the carrots imparts a pleasant sweetness and the dukkha brings a nice twist to it.
I am notorious for eating hummus by the spoonful out of the dish, but when I am feeling a little more civilized, I like to eat it with crackers, other veggies or simply rolled up in a wrap with a few greens and grilled chicken. Another way I love serving it these days is on a large plate, dressed up with fresh herbs, a salad, some crumbled feta and letting everyone just dig in with some pita bread. It looks beautiful this way and gets mopped up pretty quickly.
Do what you see fit but I promise, you will love it.
Note: I used chopped raw carrots and they blended fine in my Vitamix. If you don’t have a high speed blender, I suggest your roast them for 20 minutes in the oven or steam them until they are still crunchy at the core but cooked. Don’t boil them though otherwise you might end up with watery hummus.
Ingredients
- 1 can chickpeas (reserve the water ⇓)
- 1/4 – 1/3 cup chickpea water
- 2-3 medium carrots cut into chunks (raw if you have a Vitamix, slightly cooked if you have a regular blender – see note above)
- 1/4 cup tahini
- 1-2 tsp salt
- 2 tsp cumin
- 2 tsp turmeric
- Juice of 1 lemon
- 1/3 cup olive oil
- Dukkha spices (see recipe)
Instructions
- Place the chickpea, 1/4 cup of the chickpea water, carrots, tahini, salt, cumin, turmeric, lemon juice and a few tbsp olive oil in a high speed blender and mix until smooth. If your hummus is thicker than you like add more chickpea water until you reach your desired consistency.
- Pour into a bowl, and with the back of a spoon make a little well in the middle of the hummus
- Drizzle the rest of the olive oil in the well and sprinkle a few tsps of Dukkha
