Houmous à la carotte
Houmous libanais de pois chiches mélangé à de la carotte rôtie, doux et crémeux.
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Étapes
Roast the carrots
Heat the oven to 200°C (400°F). Toss the carrot chunks with 1 tablespoon of olive oil and spread them on a tray; if using roasted garlic, add the whole, unpeeled clove to the tray too. Roast for 18–20 minutes, turning once, until the carrots are soft with lightly browned edges and the garlic feels soft when pressed; let the garlic cool, then squeeze it out of its skin before step 3.
- 2 (about 250 g) carrots
- 1 tbsp olive oil
- 1 small (optional) garlic clove, unpeeled
✅ C'est prêt quand : carrots are soft with lightly browned edges; garlic feels soft when pressed
Peel the chickpeas
Rub the chickpeas gently between your hands or in a clean towel to loosen the thin skins, then pick out as many skins as you can. This extra step makes the hummus noticeably smoother.
- 1 can (400 g) chickpeas
✅ C'est prêt quand : most of the loose skins are removed
Blend it smooth
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Make a happy face
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Store and serve
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Roast the carrots
Heat the oven to 200°C (400°F). Toss the carrot chunks with 1 tablespoon of olive oil and spread them on a tray; if using roasted garlic, add the whole, unpeeled clove to the tray too. Roast for 18–20 minutes, turning once, until the carrots are soft with lightly browned edges and the garlic feels soft when pressed; let the garlic cool, then squeeze it out of its skin before step 3.
- 2 (about 250 g) carrots
- 1 tbsp olive oil
- 1 small (optional) garlic clove, unpeeled
✅ C'est prêt quand : carrots are soft with lightly browned edges; garlic feels soft when pressed
Peel the chickpeas
Rub the chickpeas gently between your hands or in a clean towel to loosen the thin skins, then pick out as many skins as you can. This extra step makes the hummus noticeably smoother.
- 1 can (400 g) chickpeas
✅ C'est prêt quand : most of the loose skins are removed
Blend it smooth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make a happy face
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Store and serve
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The Story Behind the Dish
Hummus, a smooth paste of chickpeas, tahini, lemon and garlic, has been eaten across the Levant for centuries, with Lebanon as one of its great home kitchens. It's a staple of the mezze table, scooped up with warm flatbread alongside olives, pickles and other small dishes.
⭐ Why It's Famous
This carrot version follows the same gentle, patient method Lebanese cooks use for classic hummus, simply swapping in roasted carrot for natural sweetness and colour, a trick now common in home kitchens looking to add more vegetables to the table.
💡 Fun Fact
Lebanese cooks often remove the thin skins from the chickpeas before blending; it is a small, old habit that makes a big difference to how silky the hummus turns out.
Lebanon
33.85°N, 35.86°E
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