Roasted carrot hummus

Do you like hummus? Well, we've given it a twist. By adding a couple of ingredients, we have a totally new dish.

The carrot gives it a very mild flavor and the chipotle pepper gives it a distinct smoky and spicy touch.

INGREDIENTS (for 8 people)

• 400 grs. cooked chickpeas (those that come in a can are perfect).
• 400 grs. roasted carrot.
• The juice of 1 lemon.
• 120 gr. of tahini or toasted sesame.
• 120 ml. of water from cooking the carrots.
• 100 ml extra virgin olive oil.
• 1 smoked chipotle pepper.
• 1 clove of garlic.
• salt.
• Paprika and flaky salt to decorate.

ELABORATION:

The first thing to do is to “roast” the carrot. To do this, peel 400 grams, cut it into large pieces (about 2 fingers wide) and boil it for 12 minutes. After this time, remove it from the water (reserve the water). and we put it in the oven for 20 minutes at 200 degrees.

Once the carrot is roasted, put all the ingredients in a food processor and blend until smooth. If you use a Thermomix-type food processor, you may need to use a spatula to add the ingredients.

We will serve it with smoked paprika from La Vera, a splash of extra virgin olive oil and coarse salt. We can accompany it with some salty crackers or crudités.