I should probably call it "a triple carrot hummus" since this simple side dish is all about carrot. You will find it baked, caramelised and seeded. And actually these carrot seeds were my inspiration for this dish.
Carrot seeds are not very popular. In fact I had them for a first time. They are not only good for your health but also very tasty, and can be successfully used in your cooking.
The most popular and easy to make is carrot seed infusion which is something like an aromatic, slightly sweet tea. Dry seeds you can use for your soups, salads or just like me- for your hummus :)
They were firstly fried on the same pan as my caramelised carrots. Melted butter with a hint of honey turned them into great crunchy topping for my velvety carrot and chickpea spread.
If you don't have them- don't worry. Just use any kind of seeds, like sunflower, pumpkin or sesame. You can also use roasted cumin seeds.
Makes big plate of hummus :(
Preheat oven to 200 degrees of C (no fan)
Place your carrot on a baking tray, drizzle with oil and sprinkle with a little of salt. Bake until tender, for about 30-40 minutes. Cool slightly.
Place drained chickpea in a food processor. Add garlic and blend shortly. Add baked carrot, tahini paste and lemon juice. Blend adding as much cold water as needed to get a smooth and velvety paste.
Season with salt and ground cumin and mix again. Set aside.
Melt butter on a pan. Place your mini carrots and fry them from each side until golden and soft inside.
When they are almost done add some honey to the pan and mix everything until carrots are well coated.
Move the carrots to the side of a pan. Add some more butter and add carrot seeds. Fry them until they are crispy and browned.
Spread your hummus on a serving plate. Top it with caramelised carrots and crispy carrot seeds.
Sprinkle with some olive oil.
Serve with pita bread, crackers or your favorite bread.