Vegan🌱Carrot Tahini Hummus🥕
【Vegan🌱Carrot Hummus🥕】
Feeling like chips? :)
Or something healthy with raw vegetables? :)
This is my favorite hummus that I've ever made so far! When I first made this recipe, my digetive system just didn't work properly whenever I ate beans and this resulted in some discomfort feelings on my stomach like bloating and stomachaches, even though I soaked beans overnight to reduce anti-nutrients that stay in beans.
That's why this recipe has no beans.
So hopefully this might help some of you who have the same health issue that I used to have.
Instead of chickepeas which is usually used for making hummus, I substitured with tahini, sesame paste, to make hummus smooth and creamy. If grocery stores around you don't have a jar of tahini, you can absolutely use other alternatives, such as lentils, sunflowerseed butter and cashew butter. Texture and consistency might differ, depending on the types.
This is tahini that I always buy☟
Nuts to You | Satau is a Canadian brand! I love to contribute to local companies!
They produce natural nut butters like peanut butter, almond butter and seed butters, and don't have any additives. Not even sugar! Also, they are kosher, non-GMO and dairy, soy, wheat and gluten free! For the great quality, the price is relatively reasonable I think.
Another important component of this recipe is carrots!
You should roast or stir fry them with some garlic, salt and pepper first before putting them in a blender to mix together with other ingredients. This is so important because sauteed carrots enhance their flavor due to breaking down of carbs, leading to increasing their natural sweetness and richness.
Boiling or steaming?
Those methods will result in the different effect which is not so delicious.
So don't skip the step for the better result :)
Carrot Tahini Hummus
INGREDIENTS (350ml container)
4 skinny carrots, skin on, sliced
1/2 onion, peeled, sliced
2 teaspoons ginger, skin on, sliced
2 cloves garlic, peeled, sliced
Avocado oil
Himalayan PInk Salt
Black pepper
1/4-1/2 cup Tahini
1 lemon, juice
Himalayan Pink Salt
Black pepper
Water
Chili flakes
Dried basil or dried parsley
4 skinny carrots, skin on, sliced
1/2 onion, peeled, sliced
2 teaspoons ginger, skin on, sliced
2 cloves garlic, peeled, sliced
Avocado oil
Himalayan PInk Salt
Black pepper
1/4-1/2 cup Tahini
1 lemon, juice
Himalayan Pink Salt
Black pepper
Water
Chili flakes
Dried basil or dried parsley
INSTRUCTIONS
- In a frying pan, add garlic and ginger in a oil, then cook until giving it aroma.
- Then, cook carrots and onions with salt and pepper until softened and brown.
- Put the cooked vegetables in a blender and pour some water little by little while blending, until it becomes paste.
- Add in other ingredients except chili flakes and dried herbs.
- Blend until soooth.
- Pour some water, if needed.
- When the texture and consistency meet your preferable levels, then transfer to a air-tight container or a jar.
- Sprinkle chili flakes and herbs.
- Enjoy!
NOTES
◎Adjust the consistancy with water, depending on the strength of your blender and the smoothness of your tahini. In my case, I added 150ml of water in total.
If any questions, please don't hesitate to leave a comment below or directly contact me anytime! I'm happy to help you out!
-piggyinkitchen-
