Carrot hummus with curry and mint, recipe

Carrot hummus with curry and mint, recipe

Food · ·

This hummus made with carrots, curry and mint is a variation on the classic chickpea recipe – just as fresh and delicious!

Carrots replace the chickpeas, but the tahini – the sesame cream – remains the heart of the dish, also perfumed with curry and mint.

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Course Side dish
Cuisine Mediterranean
Total time 20 minutes min

Ingredients

Method

Begin preparing the carrot hummus with curry and mint by cleaning and peeling the carrots, then slice them into rounds and boil in lightly salted water (or steam) for about 10 minutes.
Slicing carrots © Beatrice Spagoni
Slicing the carrots © Beatrice Spagoni
Meanwhile, place the tahini, the peeled garlic clove (with the inner germ removed and crushed), the curry, apple cider vinegar, oil and a pinch of salt into the blender jug.
Cooking carrots © Beatrice Spagoni
The carrots cooking © Beatrice Spagoni
When the carrots are tender, drain them, add them to the blender jug and blend everything until you obtain a smooth, thick cream.
Preparing the hummus © Beatrice Spagoni
Preparing the hummus cream © Beatrice Spagoni
Transfer the carrot and curry hummus into a bowl, sprinkle with a dusting of pepper or curry, a few mint leaves and serve with pane carasau, if desired.
Carrot hummus served © Beatrice Spagoni
The carrot hummus ready to enjoy © Beatrice Spagoni

Tips and curiosities

The secret ingredient of hummus is tahini, found in countless preparations from Middle Eastern and North African cuisine. It is a sesame paste made by grinding toasted sesame seeds blended with their own oil. To obtain hummus in its traditional recipe, chickpeas are added to this base ingredient.

Steps

  • Clean and peel the carrots, then slice them into rounds and boil in lightly salted water (or steam) for about 10 minutes.
  • Place the tahini, the peeled garlic clove (with the inner germ removed and crushed), the curry, apple cider vinegar, oil and a pinch of salt into the blender jug.
  • When the carrots are tender, drain them, add them to the blender jug and blend everything until you obtain a smooth, thick cream.
  • Transfer the carrot and curry hummus into a bowl, sprinkle with a dusting of pepper or curry, a few mint leaves and serve with pane carasau, if desired.