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Roasted Carrot, Rosemary, White Bean Hummus Recipe
Here, white beans take over chickpeas to make this smoky and incredibly delicious hummus. Add in rosemary for a flavour boost.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings4
- Easy
Ingredients of Roasted Carrot, Rosemary, White Bean Hummus
- Ingredients
- 2 cups white beans, boiled
- 2 carrots, peeled
- ¼ cup of olive oil, plus extra for topping
- 4-5 garlic cloves
- 2 Tbsp of lemon juice
- ½ tsp of cumin powder
- Salt to taste
- 1 tsp red chilli powder
- Rosemary sprigs to garnish
How to Make Roasted Carrot, Rosemary, White Bean Hummus
HideShow Media1.
1. Oil the carrots and roast them in the oven for 15 minutes.
2.
2. In a food processer or blender, mix the white beans and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.
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3. Add the carrots, cumin powder, red chilli powder, olive oil and salt, and blend again until smooth.
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4. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning.
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5. Finish with a drizzling of olive oil, a sprinkling of red chilli powder and rosemary sprigs on top. Serve with pita breads.