Spicy Carrot Hummus

Name: Spicy Carrot Hummus
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 cup Carrot, chopped; 1 pinch salt; 0.25 tsp smoked paprika powder; 0.5 tbsp olive oil (optional); 1 pc chickpeas (washed and rinsed); 3 tbsp Tahini; 1 tsp Miso Paste; 1 tsp chili flakes; 1 tbsp Lemon (juiced); 0.25 cup water (cold); 2 tbsp Pomegranate seeds; 3 tbsp Micro Greens

Roasted carrots and chickpeas come together to create a creamy and spicy hummus that's packed with vitamins, minerals and probiotics. The combination of tahini, miso paste and chilli add depth of flavor while also promoting healthy digestion. This dish is perfect as a snack, a side or even as a main course, topped with crunchy microgreens and sweet pomegranate seeds. Boost your gut health and satisfy your taste buds all in one bite!

Serves

Browse Programs

Ingredients

Serves4

For the carrots

1 cup Carrot, chopped
1 pinch salt
1/4 tsp smoked paprika powder
1/2 tbsp olive oil(optional)

For the Hummus

1 pc chickpeas(washed and rinsed)
3 tbsp Tahini
1 tsp Miso Paste
1 tsp chili flakes
1 tbsp Lemon(juiced)
1/4 cup water(cold)

For the Toppings

2 tbsp Pomegranate seeds
3 tbsp Micro Greens

Explore More Recipes

400+ whole-food plant-based recipes — all free to browse.

Browse all recipes

Instructions

Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Season carrots with spices and oil, mix well, and roast in the oven until fork tender (20-30 minutes).
Add chickpeas to a food processor and blend until they are ground up well.
Add all remaining ingredients as well as the roasted carrots and blend again.
Top with micro greens, pomegranate seeds and sprinkled smoked paprika powder. Store for up to 5 days in the fridge.