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homemade carrot broad bean hummus in bowl

Homemade Carrot and Broad Bean Hummus

Chloe from Forkful of Plants
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Homemade hummus is definitely the way to go. This garlicky carrot and broad bean version is a delicious take on the simple recipe!
5 from 10 votes

Ingredients
  

  • 1 tbsp olive oil
  • 150 g carrots chopped
  • 6 cloves garlic
  • 150 g broad beans fresh or frozen
  • 1 can chickpeas drained and rinsed
  • 2 tsp ground cumin
  • 40 g tahini
  • 40 g peanut butter smooth
  • 1 lemon juiced
  • 1 tsp salt
  • 5 tbsp cold water

Instructions
 

  • Heat 1 tablespoon of oil in a large saucepan over a low-medium heat. Add the chopped carrots, and season well. Cook, stirring occasionally, for 6 minutes, until slightly browned.
  • Add the garlic and cook, stirring, for 2 minutes more until the garlic is fragrant.
  • Add the broad beans and chickpeas and cook for 5 minutes over a low-medium heat until the carrots are soft. You can cover the pan for this time if your carrots still feel pretty hard- add a little water if it’s sticking. Leave to cool slightly.
  • Add the contents of the pan to a high speed blender or food processor along with the lemon juice, tahini, peanut butter, cumin, salt and pepper. Turn the blender on to high and process until smooth, pushing down the sides as needed.
  • Next, with the blender running, stream in 5 tablespoons of cold water, until the hummus is light and creamy. You can use more or less water depending on the power of your blender and the desired thickness of your hummus.
  • Top with olive oil and sesame seeds and enjoy!
Tried this recipe?Let us know how it was!