A twist on the classic dip, this roasted carrot and white bean hummus brings together smoky roasted flavors with the earthy freshness of rosemary. Instead of chickpeas, soft white beans are blended to create a rich and velvety texture. Roasted carrots add a hint of sweetness, while garlic, cumin, and red chilli give it a gentle kick. Finished with lemon juice and a drizzle of olive oil, this hummus is a perfect appetizer or snack served with warm pita bread, crackers, or fresh veggie sticks.
Ingredients:
- 2 cups white beans (boiled)
- 2 carrots (peeled)
- ¼ cup olive oil (plus extra for drizzling)
- 4–5 garlic cloves
- 2 tbsp lemon juice
- ½ tsp cumin powder
- 1 tsp red chilli powder
- Salt to taste
- Fresh rosemary sprigs for garnish
Method:
- Preheat the oven and lightly coat carrots with olive oil. Roast for about 15 minutes until tender and slightly caramelized.
- In a blender or food processor, add boiled white beans and garlic. Blend until smooth, adding a little water if needed for consistency.
- Add roasted carrots, cumin powder, red chilli powder, olive oil, and salt. Blend again until creamy and uniform.
- Transfer to a bowl, stir in lemon juice, and adjust seasoning.
- Finish with a drizzle of olive oil, a pinch of red chilli powder, and rosemary sprigs. Serve with pita, breadsticks, or raw veggies.
This healthy roasted carrot and rosemary hummus is not only packed with flavor but also high in protein and fiber, making it a wholesome dip for any occasion.
