Roasted Carrot, Rosemary, White Bean Hummus Recipe

 
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Roasted Carrot, Rosemary, White Bean Hummus
  • Chef: Plavaneeta Borah
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Here, white beans take over chickpeas to make this smoky and incredibly delicious hummus. Add in rosemary for a flavour boost.

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

  1. 1.1. Oil the carrots and roast them in the oven for 15 minutes.
  2. 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.
  3. 3.3. Add the carrots, cumin powder, red chilli powder, olive oil and salt, and blend again until smooth.
  4. 4.4. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning.
  5. 5.5. Finish with a drizzling of olive oil, a sprinkling of red chilli powder and rosemary sprigs on top. Serve with pita breads.

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