• Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Sinamon Tales

by Monika

  • Home
  • Recipe Index
  • About
  • Work with Me
  • Media Mentions

Pickled Carrot Hummus – Easy, Delicious & Healthy

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.

Pickled Carrot Hummus

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

Pumpkin Hummus 

Mango Hummus

If you make any of these,  share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.

Pickled Carrot Hummus

Pickled Carrot Hummus - Easy, Delicious & Healthy

Print Recipe Pin Recipe

Ingredients
  

For pickled carrots

  • 2 cups carrots cut into thin strips
  • 2 tsp mustard seeds
  • 1 tsp chilli powder
  • black salt to taste

For hummus

  • 2 cups boiled chickpeas
  • 2 cups pickled carrots
  • 2 tsp Sesame seeds
  • 1/4 cup olive oil
  • 4 cloves garlic
  • chilled water if needed
  • salt

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

Related

Tweet
Share2
Pin59
61 Shares

Appetizers & Sides// Cocktail Bites// Dips & Sauces// Fermented Foods// High-Protein// Kid-Friendly// Vegan// Vegetarian2 Comments

« Best Ever Aglio E Olio Four Ways
Araitchukalakki – A No Cook Curd & Coconut Curry »

Comments

  1. Shalzmojo says

    April 4, 2019 at 3:15 am

    I just love this variation and am hoping to have some carrots left from my Kanjii 🙂 Will share pics when I make this!

    Reply
    • monika says

      April 4, 2019 at 3:57 am

      YAY! Looking forward to seeing your pictures 😀

      Reply

Leave a Reply Cancel reply

Get my new books on Salad in your inbox. Subscribe now

About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · Hosted by WPfog