Baked Carrot Sauce
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Instead of traditional chickpeas, this hummus features baked carrots. Roasted in the oven with garlic and spices, they develop a rich, sweet and spicy flavor—a great base for a thick dip. The carrots are then blended in a food processor along with the other hummus ingredients, including tahini, lemon juice, cilantro, and olive oil. The hummus is then served in the center of the table as a delicious and healthy appetizer. Arrange pita chips and fresh vegetables around the dish for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g carrots, peeled and cut into 1 cm pieces.
- 2 cloves garlic, unpeeled
- Extra-virgin olive oil
- 1 tsp ground cumin
- 0.5 tsp coarse salt
- 1/4 tsp ground black pepper
- 3 tablespoons tahini
- 1 tbsp chopped fresh cilantro + 1 tsp for serving
- Juice of 1 lemon
- For serving: Pita chips and assorted raw vegetables such as endive, sweet mini peppers, radishes, blanched green beans and cucumbers
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Place the carrots and garlic cloves on a baking sheet and toss with 1 tablespoon of olive oil, cumin, salt, and black pepper. Roast until the carrots are tender and lightly browned, 20-25 minutes, stirring halfway through. Remove from the oven and let cool. Peel the garlic cloves.
- In a food processor, combine the roasted carrots and garlic with tahini, cilantro, lemon juice, and 5 tablespoons of water. Blend until smooth. With the processor running, gradually add 2-3 tablespoons of olive oil. Transfer the hummus to a serving bowl. Make a small well in the center of the hummus and pour olive oil over it.
- Sprinkle with the remaining 1 teaspoon cilantro. Serve with vegetables and pita chips.
Author of the recipe - Valerie Bertinelli is an American actress.
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