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Roasted Carrot, Fennel, and Chive Hummus

Simple flavors combine for this explosive tasting hummus that'll warm and delight your palate. Serve with cucumbers, other fresh vegetables, or fresh baked Naan bread.

Simple flavors combine for this explosive tasting hummus that'll warm and delight your palate. Serve with cucumbers, other fresh vegetables, or fresh baked Naan bread.

  • Total Time6 Hours, 21 Minutes
  • Yield
  • DifficultyIntermediate
roasted hummus 470x449

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Ingredients

  • 1 cup 210 g dried chickpeas
  • ¼ teaspoon baking soda
  • water, enough to cover chickpeas by 2" (5cm)
  • 1½ cups 225 g carrots, cut into large chunks
  • 2 teaspoons extra virgin olive oil
  • 2 garlic cloves, peeled
  • ½ teaspoon fennel seeds
  • 2 teaspoons sesame seeds
  • ¼ teaspoon kosher salt, optional
  • ¾ cup 180 ml aquafaba
  • ¼ cup 60 ml sherry vinegar
  • ½ lemon, peeled
  • 2 Tablespoons honey, optional
  • ½ cup fresh chives, finely chopped

Directions

    1. For the chickpeas, follow a 2-2-2 cooking method. In a large pot add the dried chickpeas, baking soda and enough water to cover the beans by 2" (5cm). Soak the chickpeas for 2 hours, then simmer on the stovetop for 2 hours, starting timer once the simmering starts. Then, allow to cool at room temperature in the cooking pot for 2 hours. Set aside 2 cups (360g) of the chickpeas and 3/4 cup of the aquafaba for the blend once cooked and chilled.
    2. Preheat oven to 300°F. Line a small sheet tray with parchment paper and set aside. In a medium-sized bowl, combine the carrots, garlic, fennel seed, sesame seed, kosher salt and olive oil, and toss ingredients to combine. Spread onto the sheet tray and place into preheated oven.
    3. Roast for 35-40 minutes or until carrots are lightly browned and seeds are toasted. Remove from oven and allow to cool for 15-20 minutes.
    4. Place aquafaba, sherry vinegar, lemon, honey, chickpeas and roasted carrot mixture into the Vitamix container and secure the lid.
    5. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45-60 seconds, using the tamper to press ingredients toward the blades.
    6. Remove hummus to a bowl and stir in the finely chopped chives. Place into a serving dish and garnish with olive oil and flake sea salt if desired.
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Nutrition

1 serving (53 g)
Calories 50
Total Fat 2g
Total Carbohydrate 9g
Dietary Fiber 1g
Sugars 4g
Protein 1g
Sodium 75g

Chef's Note

Aquafaba is the thickened liquid that chickpeas cook in and are typically stored in. In this recipe, it can be substituted for water if desired.

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