Carrot and Clementine Hummus
Adapted from CuBBin the Kitchen's Carrot & Orange Hummus.
Equipment
- Citrus zester
- Rubber spatula
- Food Processor
- Roasting Pan
Ingredients
- 1 can Chickpeas, drained
- 3 tbsp Tahini
- 1 tsp Paprika
- 16-20 tbsp Water
- 8 large Carrot
- 3 Clementine worth of Zest and Juice
Instructions
- Preheat the oven to 200°C
- Peel all the carrots and chop them into batons roughly 2 inches long and place onto a roasting pan. Toss the carrots in the oil, salt, and pepper and then cover the pan with foil.
- Roast for 15 minutes covered with foil, then remove the foil and roast for a further 20 minutes.
- While the carrots roast, grate the raw carrots and zest and juice the clementines.
- Place chickpeas between two sheets of paper towels and rub briskly to remove the membranes from the chickpeas (giving you a creamier base). Remove the reaming membranes from the chickpeas.
- Place chickpeas, carrots (roasted and raw), clementine juice and zest, paprika, and tahini into a food processor and pluse until it starts to blend together.
- Add the water two tablespoons at a time and continue to pulse until you reach your desired consistency. You may need more water or a little less.
Notes
Nutrition per 1 (2 tbsp) serving out of 26:
44 Calories, 5g Carbs, 2g Fat, 60mg Sodium, 2g Fiber, 2g Protein
44 Calories, 5g Carbs, 2g Fat, 60mg Sodium, 2g Fiber, 2g Protein