AuthorLeah St John, CHNDifficultyBeginnerRating

This carrot and olive hummus with toasted cumin seeds is a real treat for the tastebuds! Though it may sound like an unusual combination of flavors, they work together so well.

Not only are they a delicious addition to this hummus, olives have many health benefits! Olives are a great source of healthy fats, fiber, vitamin E, copper, and iron. In addition, they possess powerful antioxidant and anti-inflammatory properties.

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Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 1 15oz can chickpeas
 1 large carrotpeeled and roughly chopped
 2 large roasted garlic clovesuse raw garlic if desired
 2 tbsp lemon juice
 2 tbsp extra virgin olive oilplus extra to garnish
 2 tbsp tahini
 1 tsp cumin
 ½ tsp toasted cumin seedsplus extra for garnish
 ¼ tsp Himalayan salt
 ¼ cup black kalamata olivesplus extra to garnish
 ¼ cup green olivesplus extra to garnish

1

If you are using raw garlic, skip this step. Preheat an oven to 375°F, place a bulb of fresh garlic onto a baking tray, and bake for 20 minutes. Let it cool, and then it’s ready to use.

2

Add all of the ingredients except the olives to a food processor, and blend until smooth. Add in the olives, and pulse a few times to lightly chop and distribute the olives throughout the hummus.

3

Transfer to a serving bowl, and garnish with a drizzle of extra virgin olive oil, sliced green and kalamata olives, and a sprinkle of toasted cumin seeds if desired.

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Ingredients

 1 15oz can chickpeas
 1 large carrotpeeled and roughly chopped
 2 large roasted garlic clovesuse raw garlic if desired
 2 tbsp lemon juice
 2 tbsp extra virgin olive oilplus extra to garnish
 2 tbsp tahini
 1 tsp cumin
 ½ tsp toasted cumin seedsplus extra for garnish
 ¼ tsp Himalayan salt
 ¼ cup black kalamata olivesplus extra to garnish
 ¼ cup green olivesplus extra to garnish

Directions

1

If you are using raw garlic, skip this step. Preheat an oven to 375°F, place a bulb of fresh garlic onto a baking tray, and bake for 20 minutes. Let it cool, and then it’s ready to use.

2

Add all of the ingredients except the olives to a food processor, and blend until smooth. Add in the olives, and pulse a few times to lightly chop and distribute the olives throughout the hummus.

3

Transfer to a serving bowl, and garnish with a drizzle of extra virgin olive oil, sliced green and kalamata olives, and a sprinkle of toasted cumin seeds if desired.

Carrot and Olive Hummus
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