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Roasted Carrot Garlic Hummus & Tomato Basil Hummus

In the past, Jake had purchased hummus every week to include in his lunch. He had stopped it for a while, but recently, he had the urge to bring hummus back as a staple into his diet. No opposition here! I really don’t know how healthy the store-bought ones are, so I decided that I would make my own. I tried to find recipes that had basic ingredients.

I landed on a chickpea, roasted carrot and garlic hummus that doesn’t require any tahini. (Here’s the link to the recipe.)

The other one I chose was a tomato basil hummus. (Here’s the link to the recipe.)

Both were really good and we even used them in some zucchini hummus wraps for dinner one night.


Roasted Carrot and Garlic Hummus

Here’s what you’ll need:

  • 1 cup chopped orange carrots (about 3 medium sized)
  • 3 garlic cloves, unpeeled
  • 1 can of cooked chickpeas/garbanzos,
  • 2 teaspoons of lemon juice
  • 1.5 tablespoons of canned chickpea water
  • 1/2 teaspoon of garlic powder
  • 1/8 tsp of salt
  • dash of black pepper

First, peel and chop the carrots and place with the garlic cloves in the oven at 400 degrees Farenheit. Roast until the carrots are soft, about 15 minutes. The original recipe doesn’t call for additional cooking of the garlic cloves, but I would recommend cooking those for a bit longer. The garlic flavor in the end was very overpowering and I think roasting the garlic a little longer would’ve helped give it an even better flavor and tone down the raw garlic taste.

Once the carrots and garlic are done roasting, peel the garlic and plop it all into a beldner. Add the other ingredients: the chickpeas, chickpea water, garlic powder, lemon juice, salt, and pepper.

Blend well until the consistency is as you would like. You may choose to keep it a little chunky or try to get it smooth. And that’s it! Very simple. This had a deep flavor and was pretty thick/substantial (in a good way). I was surprised, since it didn’t require any tahini!

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Tomato Basil Hummus

Here’s what you’ll need:

  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 15 oz can chickpeas drained and rinsed
  • 2/3 cup fresh basil
  • 1 tablespoon tahini
  • 1 garlic clove
  • 1/2 lemon juiced
  • Salt & pepper

I ended up using campari tomatoes instead of cherry tomatoes. I think it did alter the flavor a bit from what was intended, but overall it was still really good. Since I used a larger tomato, I cut into smaller pieces and roasted in the oven at 400 degrees Farenheit until cooked and a bit wilted. (You may see from the photo above that I actually roasted these at the same time as the carrots and garlic for the other hummus. These were done first, so I took them out after about 10 minutes.

Then, except for the olive oil, all the ingredients were added to the blender. As the blender was going, I streamed the olive oil in.

This had a brighter flavor than the carrot hummus, so it actually worked really well in the wrap with the more muted flavors of some of the other veggies I used in the wrap.



Here’s a photo of the wrap with the carrot hummus! Yummmmmmm!

I hope you can find some insirpiration with these hummuses like I did and enjoy having something you can use a few different ways for lunch and dinner during the week!

Sincerely,

Fu’d

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