Carrot Hummus

Ingredients

2 kg carrots Juice of 1 lemon 2 teaspoons tahini 2 cloves of garlic, minced 1 teaspoon ground cumin 1 pinch cayenne pepper 2 dl (200 ml) rapeseed oil Water (for adjusting consistency) Salt to taste

Preparation

1 Peel and cut the carrots into large chunks. Place them on a gastro tray. 2 Roast the carrots in the combi oven until they are completely tender and slightly caramelized (very dark on the outside)– following the cooking steps below. 3 Let the roasted carrots cool slightly before transferring them to a blender. 4 Blend the carrots with a little rapeseed oil until they start to break down. 5 Add the tahini, garlic, cumin, cayenne pepper, and lemon juice, and continue blending until smooth. 6 Adjust the consistency by adding more oil or water as needed for a lighter, creamier texture. 7 Season the carrot hummus with salt and more lemon juice to taste.

Cooking steps in Invoq oven

Preheat – 230°C – 1 minute

Insert tray

CombiSense - 220°C - 50% fan speed –20% humidity - 20-30 minutes

Recommended tray

Imperial® tray 40 mm

Chef's tips

Roasting the carrots until caramelized deepens their natural sweetness and adds a subtle smoky flavour. For a richer depth of flavour, you can toss the carrots with a drizzle of honey or maple syrup before roasting. Garnish with a sprinkle of toasted sesame seeds, fresh herbs like cilantro, or a drizzle of pomegranate molasses for a pop of colour and tangy contrast.

Sébastien Monjoin

Sales & Culinary Support

Carrot Hummus

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