Carrot Hummus, creamy with tahini

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Carrot Hummus, creamy with tahini

carrot tied to a tree

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.

Carrot Hummus

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.

carrots ready to roastThis 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

 

 

carrot houmous

 

 

 

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

 

Things You May Never Need To Buy Again – Hummus

30+ different flavours for baked bean hummus / paté, a LCHF recipe, or fat free!

 

Faggots & Gravy
Hummus & grated carrot sandwich h

Carrot Hoummous

Creamy with tahini or try peanut butter instead
0 from 0 votes
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Course:
Dinner
,
Lunch
,
Side Dish
Cuisine:
Middle East
budget
,
cheap
,
savoury
,
side dish
,
vegan
,
vegetarian
dairy free by Olguioo from the Noun Project
Dairy Free
,
Gluten Free by Eucalyp from the Noun Project
Gluten Free
,
vegan by Guilherme Furtado from the Noun Project
Vegan
,
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
Servings: 6 servings
Cost per portion 18p plus accompaniments
Calories: 183kcal
Author: Thrifty Lesley
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Ingredients

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tblsps oil
  • 1 tsp sugar
  • 500 g carrots
  • 3 large garlic cloves, or equivalent paste
  • tblsp lemon juice
  • 1 orange juice only, or use a whole clementine/tangerine
  • 3 tblsp tahini or smooth peanut butter
  • salt and pepper

Instructions

  • 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

Notes

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 give a sharp fruity flavour. Have a try and see what you come up with.
The whole recipe comes out 976 cals, 83g fat, 14g protein, 43g carb
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Nutrition

Nutrition Facts
Carrot Hoummous
Amount Per Serving
Calories 183 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 61mg3%
Potassium 358mg10%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 7g8%
Protein 2g4%
Vitamin A 13971IU279%
Vitamin C 22mg27%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

2 Comments

  1. Lesley

    Have you been wanting to make chick pea houmous? You don’t have to add tahini for it to be tasty. Have you seen
    this post, it has chickpea houmous stripped down to its basics.
    I meant to try the carrot one with pasta at lunchtime today, but forgot and had it in a sandwich again, oh well!

  2. Rita

    I’ve been wanting to make hummus for ages but have no tahini. I DO have peanut butter so I’ll try some tomorrow. Love the versatility of this recipe. Thank you.

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