Middle EasternSide DishVegetarian

Roasted Carrot & Green Pepper Hummus Recipe

Name: Roasted Carrot & Green Pepper Hummus Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 1 cup kabuli chana (white chickpeas) - cooked; 2 carrots (gajjar) - diced; 1 green bell pepper (capsicum) - diced; 4 tablespoons lemon juice; 1/4 cup tahini; 2 cloves garlic - crushed; 1 teaspoon cumin powder (jeera); 1/2 teaspoon fresh red chillies; 1/4 cup extra virgin olive oil; 3 tablespoons coriander (dhania) leaves - fresh; salt - to taste

A vegetarian Middle Eastern recipe with kabuli chana (white chickpeas) - cooked, carrots (gajjar) - diced, green bell pepper (capsicum) - diced. Ready in 40 min, serves 1.

Curated byKavya Sharma🇮🇳

Calories

585kcal

Estimated Cost

₹275-425

Carbs78g

Protein38g

Fats14g

Servings Scaler

Instructions

14 steps

1
To begin making the Roasted Carrot & Green Pepper Hummus Recipe, we will first begin by roasted the carrots and peppers
carrots (gajjar) - diced(2)green bell pepper (capsicum) - diced(1)
2
Heat a teaspoon of olive oil in a wok; add the whole cloves of garlic, the carrots and bell peppers
carrots (gajjar) - diced(2)green bell pepper (capsicum) - diced(1)cloves garlic - crushed(2)extra virgin olive oil(1/4 cup)
3
Sprinkle some salt and stir fry on medium high heat until the carrots and bell peppers have roasted and have are partially cooked
kabuli chana (white chickpeas) - cooked(1 cup)carrots (gajjar) - diced(2)green bell pepper (capsicum) - diced(1)salt - to taste
4
Once they are roasted, we are ready to blend them along with the chickpeas
5
Into the blender or a food processor, add the cooked chickpeas, the roasted carrots and peppers and the remaining ingredients
kabuli chana (white chickpeas) - cooked(1 cup)carrots (gajjar) - diced(2)green bell pepper (capsicum) - diced(1)
6
Blend to make a smooth puree by adding just a little water
7
While the hummus is processing, gradually add in the olive oil through the processors spout until well combined
extra virgin olive oil(1/4 cup)
8
Check the salt and seasoning levels and adjust to suit your taste
salt - to taste
9
If you added any seasoning, blend to combine it easily
10
Transfer the Roasted Carrots & Pepper Hummus into a serving bowl
carrots (gajjar) - diced(2)green bell pepper (capsicum) - diced(1)
11
Stir in the chopped coriander leaves and serve
tablespoons coriander (dhania) leaves - fresh(3)
12
Refrigerate the Roasted Red Pepper Hummus for a couple of hours before serving
green bell pepper (capsicum) - diced(1)
13
The hummus can be refrigerated in an airtight container for about 4 to 5 days and used as desired
14
Serve the Roasted Carrot & Green Pepper Hummus with Spinach Falafels and Homemade Pita Bread
green bell pepper (capsicum) - diced(1)

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Recipe Source: archanaskitchen.com

Middle EasternSide DishVegetarian

Roasted Carrot & Green Pepper Hummus Recipe

A vegetarian Middle Eastern recipe with kabuli chana (white chickpeas) - cooked, carrots (gajjar) - diced, green bell pepper (capsicum) - diced. Ready in 40 min, serves 1.

Curated byKavya Sharma🇮🇳

Cook Time40 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

78g(53%)

Protein

38g(26%)

Fats

14g(21%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

14 steps

1
To begin making the Roasted Carrot & Green Pepper Hummus Recipe, we will first begin by roasted the carrots and peppers
carrots (gajjar) - diced(2)green bell pepper (capsicum) - diced(1)
2
Heat a teaspoon of olive oil in a wok; add the whole cloves of garlic, the carrots and bell peppers
carrots (gajjar) - diced(2)green bell pepper (capsicum) - diced(1)cloves garlic - crushed(2)extra virgin olive oil(1/4 cup)
3
Sprinkle some salt and stir fry on medium high heat until the carrots and bell peppers have roasted and have are partially cooked
kabuli chana (white chickpeas) - cooked(1 cup)carrots (gajjar) - diced(2)green bell pepper (capsicum) - diced(1)salt - to taste
4
Once they are roasted, we are ready to blend them along with the chickpeas
5
Into the blender or a food processor, add the cooked chickpeas, the roasted carrots and peppers and the remaining ingredients
kabuli chana (white chickpeas) - cooked(1 cup)carrots (gajjar) - diced(2)green bell pepper (capsicum) - diced(1)
6
Blend to make a smooth puree by adding just a little water
7
While the hummus is processing, gradually add in the olive oil through the processors spout until well combined
extra virgin olive oil(1/4 cup)
8
Check the salt and seasoning levels and adjust to suit your taste
salt - to taste
9
If you added any seasoning, blend to combine it easily
10
Transfer the Roasted Carrots & Pepper Hummus into a serving bowl
carrots (gajjar) - diced(2)green bell pepper (capsicum) - diced(1)
11
Stir in the chopped coriander leaves and serve
tablespoons coriander (dhania) leaves - fresh(3)
12
Refrigerate the Roasted Red Pepper Hummus for a couple of hours before serving
green bell pepper (capsicum) - diced(1)
13
The hummus can be refrigerated in an airtight container for about 4 to 5 days and used as desired
14
Serve the Roasted Carrot & Green Pepper Hummus with Spinach Falafels and Homemade Pita Bread
green bell pepper (capsicum) - diced(1)