Carrot Hummus, creamy with tahini
Tried this today. Have been reading Hugh Fearnley-Whittingstall’s Veg Every Day, there are lots and lots of lovely recipes in it, including several hummus ones. I am quite a fan of H F-W, I like his ideas and his recipes are often usable, using everyday ingredients and with a lot less butter, cream etc than many other chefs.
Hugh tends to twiddle with his recipes quite a lot, don’t we all! So the link isn’t quite the same as the one in the book. This is my version of that recipe with a few frugal tweaks and twiddles. I have reduced the oil from 6 tblsps to 4 as I didn’t want to use that much oil. I have actually made a Slimming World hummus using the usual chick peas, that doesn’t use any oil at all. It is amazingly good. So if you wanted to reduce the calories, leaving out the oil here would be worth a try.
Rather than the more common orange juice, I used a small tangerine, peeled and used whole. Or you could use some mandarin segments from a tin. By all means use orange juice if you have it.
The substitution of smooth peanut butter instead of tahini might seem a little strange, but if you taste a little tahini, it does taste like peanuts.
Having made it and used it, it would be different of course, but it would still taste delicious using neither tahini or peanut butter.
This delicious mix can be used in all the usual ways. As you can see from the picture, I had mine in a sandwich, which I loved. It would work well on pasta and rice, in pitta and with crudités.
The tubs in the picture are 500ml, and this mix filled a tub to the top, plus a qtr one, so there is quite a lot. A lot more than you would get in a supermarket tub. Makes about 700g
Hummus recipe without tahini
Sesame being a common allergen, smooth peanut butter can be substituted for the tahini, making a hummus recipe without tahini. It’s just as nice without either, different flavour of course
It was yummy with the spices, but I don’t think they are essential, it would be just as nice, in a different way, without any, or indeed with a completely different spice selection. Tandoori mix would be my first try, or how about ginger and turmeric, or amchur or sumach which both give a sharp fruity flavour. Have a try and see what you come up with.
Is Hummus vegan?
Yes, it is. All the variations I have seen have been a great option for vegans. There are so many different kinds you can make, you could have a different flavour every day for a month!
Other hummus flavour options
Change the carrots to swede, parsnip, sweetcorn, peas or fennel for a completely different flavour. I would keep the lemon, but omit the orange
Try pomegranate molasses with carrot; a little black treacle with swede to offset the bitterness; include apple with the parsnip; add the lemon zest as well for the sweetcorn; mint with the green peas and apple and a little thyme with the fennel version
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 tblsps oil
- 1 tsp sugar
- 500 g carrots
- 3 large garlic cloves, or equivalent paste
- 1½ tblsp lemon juice
- 1 orange juice only, or use a whole clementine/tangerine
- 3 tblsp tahini or smooth peanut butter
- salt and pepper
- Cut the carrots into smallish chunks, no need to peel.
- Mix in the oil, spices, honey and garlic, and season with salt and pepper.
- Roast the carrots in a med oven for 30 minutes until they are very soft.
- Mix in the tahini/peanut butter if using, the lemon and orange juices and a couple of tblsps of water.
- Whizz them in a food processor until smooth, or mash them thoroughly with a fork.
- Adjust seasoning to taste.
- Serve with vegetable crudites, in a sandwich, with a warm flatbread or a pitta