Gluten Free + Sugar Free + Vegan
You know those memes that go around that jokes about the people that wait patiently at the snack table for the hummus to come out at parties. I am 100% that guy. I go to parties for one reason and one reason only - HUMMUS. It ain't no party without hummus!
(Actually anything with chickpeas - I'm there for it)
As much a I like the classic chickpea and tahini dip I also love a good variation. Hummus is so versatile - you can virtually flavor the base with anything and create something great (hmm...wonder how chocolate hummus would taste?? might be on to something there...).
I could've easily built my entire blog on hummus recipes tbh.
Put beetroot in - you have a glorious pinky-red hummus.
Put avo in and you get a delicious creamy green hummus.
Put roasted carrot in and you have yourself a striking orange colored hummus.
But dear friends when you put peanut butter in with the roasted carrots you get something else. The queen of all hummus varieties. Its the perfect sweet and salty balance ready to be eaten with pretty much anything.
What makes hummus so great apart from the taste is the nutritional content of it. Concerning macros it's very well balanced.
The tahini and olive oil provides you with heart-healthy and hormone friendly fats.
The chickpeas provide you with both low GI carbs and protein (combine it with a grain/bread or even a rice cracker to hit all the essential amino acid markers and have a complete protein).
It packs a fiber punch too which makes your gut happy and is easily digestible, as most of the chewing has been done for you!
Using carrots, in this specific recipe, ups your micro-nutrients.
Carrots are a good energy source as it is considered a starchy veg that does not spike your blood sugar levels and a great way to get:
* Vitamin A (very high in beta-carotene to promote vision)
* Vitamin K (for blood coagulation),
* Biotin (protein and fat metablosim)
* Vitamin B6 ( helps to convert food to energy)
* Soluble fiber (Pectin - lowers blood sugar/cholesterol)
* Insoluble fiber (regulates bowel)
Before I share the recipe with you I have to share something else that I resonate so deeply with. Do yourself a favor and watch "A big pot of hummus" by Tom Rosenthal it really needs no explanation (watch it now - I'll wait).
Now that your life has been completed after that brilliant masterpiece of a song you are inspired to make your own pot of hummus - I hope.
Makes 1 big jar
Cooking time: 45 mins
Total Time: 60 mins
1 can drained chickpeas
3 - 4 carrots
2 Tbsp Natural Peanut Butter
Juice of 1/2 lemon (I tend to use more because I love it lemony so adjust to your taste)
4 Tbsp olive oil
2 garlic cloves
1 tsp cumin
1 - 2 tsp chilli flakes (optional, adjust to taste)
Himalayan pink salt
1. Cut the carrots into chunks, place on a baking tray and drizzle with oil and salt. Roast it in the oven (or if you have an air-fryer use that) on 200 Celsius until it is soft with a crispy outside (about 45 mins in oven 15-20 mins in air fryer). For the last 5 mins put the oven on grill so that the skin slightly burns and caramelizes.
Option: Roast garlic cloves with the carrots to really enhance the garlic flavor - putting them in raw is also possible.
2. Once carrots are out of the oven and have cooled for about 15 mins. Drain the chickpeas and add all ingredients to a high speed blender/food processor.
If you are using a NutriBullet you might want to add a splash of water to get the ingredients blending into a creamy, chunk-free texture. If it gets stuck, stop, shake, scrape the sides and blend again.
3. Once it reaches a smooth texture. Spoon into a jar or a plate and enjoy it with veggie crudites or falafels!
Keeps for 1 week in the fridge