The first time I ever tried hummus, I was in University. Late to the party I know, but I had never looked at chickpeas whole before and thought, “appealing”, let alone at chickpeas blended into a paste. But two of my wonderful Uni friends had a next-level obsession for hummus. Almost every day they would bring along their crackers, veggie sticks or pita bread and a huge serving of hummus, and absolutely demolish it. So one day, I tried it… and to be honest, I wasn’t blown away.
But one day, when I was trying to come up with some more exciting snacks for work, I decided to give it another try. I did, however, begin experimenting with a few new flavours. Beetroot hummus was a serious hit, and has since been one of my favourites. But this roast carrot hummus has since become a serious contender to take out that title. It’s flavours are subtle, it’s smooth, rich and absolutely delicious.
Please read the note attached at the end of the recipe regarding safe serving sizes before you proceed!
Roast Carrot Hummus
- 2 medium carrots
- 1 can chickpeas
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp paprika
- 1 tbsp water
- 1 tbsp maple syrup
- salt and pepper
Roast you carrots in the oven until they are tender when pierced with a fork.
While the carrots are roasting, rinse and drain your can of chickpeas, and remove as many of the outside shells as you can and dispose of them.
Once the carrot has cooled, place all the ingredients in a high speed blender or food processor and process until the mixture is smooth. Adjust flavours to your liking.
IMPORTANT NOTE: The Monash FODMAP app advises that 1 tbsp plain hummus is low FODMAP and can be consumed by those following the diet without risk. I am not able to provide a safe quantity for this recipe due to the inclusion of other ingredients. I would recommend trialing this in small quantities and then increasing over time if you wish to experiment with your tolerance.