I love Hummus and this Pickled Carrot Hummus is Easy, Delicious & Healthy. Just the recipe you need.
I actually posted this Pickled Carrot Hummus as an Instagram post earlier in this week. And it generated such curiosity and many questions around it leading me to this blog post.
The birth of this dish happened when I had lots of leftover pickled black carrots last year after making Kaanji. We at home love all kinds of hummus and usually have at least one variation in the refrigerator at all times. Then black carrot and kaanji season was over and I made these with the red carrots as well. I have to say this is one of the recipes that works equally well in both variations.
If you are using carrots left over from Kaanji, simply use two cups those carrots. If you pickling fresh ones, I have left the steps in the recipe method for you. And I assure the effort is absolutely worth it.
More Hummus variations on the blog
Pickled Carrot Hummus - Easy, Delicious & Healthy
For pickled carrots
- 2 cups carrots cut into thin strips
- 2 tsp mustard seeds
- 1 tsp chilli powder
- black salt to taste
- 2 cups boiled chickpeas
- 2 cups pickled carrots
- 2 tsp Sesame seeds
- 1/4 cup olive oil
- 4 cloves garlic
- chilled water if needed
- If you don't have pickled carrots and are making it especially for the hummus (they taste delicious on their own BTW), peel and cut them into 1 inch thick juliennes. Mix all pickling ingredients and place it in an airtight bottle for 4-5 days. Shake the bottle every day and place in the sun for a couple of hours if feasible, else just store in a warm place in the house.
- In a mixie, blend all the hummus ingredients to a smooth paste. Add chilled water if needed, the chilled water helps in producing a light hummus. Enjoy with vegetable sticks, lavash or as a spread.