Deliciously sweet and spicy carrot crisps go perfectly with this rich and creamy avocado hummus dip with its kick of chilli and the fresh herbiness of coriander.
What’s to love about this recipe?
- Homemade is always best, from both the flavour and healthy aspects. You know what’s in there and are in control of the salt etc and NO ADDITIVES!
- These carrot crisps are super easy to make, just slice and bake
- The avocado hummus is super creamy and tasty and healthy too, plus you just chuck it in the processor and blitz it together.
- This is store cupboard/fridge raiding at it’s best. A recipe for crisps and dip you can pull together with what you already have on hand.
Homemade hummus is always best and while I love my traditional homemade hummus recipe and my super tasty spiced pumpkin hummus with sage. This avocado hummus is a really amazingly tasty treat.
The toasted carrots crisps
I managed to get a bag of assorted coloured carrots to make my carrot crisps. This looks really pretty. But quite honestly any carrots will do here.
Bigger carrots make for longer carrot ribbon crisps. You can get some weird and wonderful shapes to your carrot crisps if you have longer carrot strips.
How to make roasted carrot crisps
Now this is a super easy recipe folks. Perfect for whipping up when you have friends coming round and you don’t have any ready-made nibbles to hand.
Raid the fridge and make these amazing carrot crisps!
Simply slice the carrots very thinly. A mandoline grater is good for this task but for goodness sake use the guard that comes with these things. Or wear metal protective gloves.
Spread the carrot slices on a baking tray and spritz with olive oil. Sprinkle on some coarse sea salt and some ground coriander.
Now toss the carrots about to make sure everything is well coated in the oil and spices and pop them in the oven for about 30 minutes till those carrot crisps are all golden and crispy.
Let them cool on a wire rack and they will crisp up further.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Ingredients for avocado hummus
Why stick with normal hummus when you can dare to be different and try this avocado hummus instead.
This delicious dip is packed with goodness and oh so rich and creamy. You’d never think this was something so healthy when it tastes this amazingly decadent and good!
You’ll need some canned chickpeas, garlic, an avocado of course and some pistachios. Then fresh coriander, lemon juice and a chilli for that kick of heat.
How to make the dip
Making this avocado hummus couldn’t be easier. All you need to do is peel the avocado and remove the stone. Be careful here.
Did you know that ‘avocado hand’ is actually listed as a type of injury as so many people cut themselves when trying to remove the stone from an avocado.
How to remove the stone from an avocado safely
You want to hold the avocado in one hand and using a sharp knife cut the avocado in half around the stone lengthways.
Now simply twist one half of the avocado and it should come away from the stone easily.
Next use your thumb on one side of the stone/pip/pit of the avocado and your index finger on the other and gently press the avocado flesh.
That avocado stone should pop right out if the avocado is fully ripe.
Okay, now that you have your avocado ready let’s make that avocado hummus.
Chuck all your ingredients into a food processor and press go!
Pop your avocado hummus in the fridge covered in cling film for at least half an hour to allow those gorgeous flavours to develop.
How to serve your carrot crisps and avocado hummus
Simply pile up the carrot crisps in a flat dish and pop a bowl of your avocado hummus in the middle for dipping into it.
You can also use these tasty carrot crisps as a topper for vegetable soup and especially carrot soup.
Use the avocado hummus as part of a sandwich filling or spread it on toast in the morning and top with a poached egg, yum!
Looking for more simple party food ideas? Then check these out before you go;
Leek and parmesan party nibbles with spiced vinegar dip
Christmas cranberry dip with savoury wrap crisps
Mushroom and whisky filo tarts
Or just check out my whole Party Food Section for lots of great ideas.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Carrot crisps with avodaco hummus dip
- 500 g carrots
- 1 tbsp sea salt flakey salt
- 1 tsp ground coriander
- 1 tbsp olive oil
- 1 avocado
- 2 tbsp pistachios
- 2 tbsp canned chickpeas
- 1 tsp olive oil
- 1 clove garlic
- 2 tbsp coriander fresh coriander
- 1/2 tsp chilli chopped fresh chilli pepper
- 1 tsp lemon juice
- salt and pepper to taste
- Preheat oven to 200C
- Scrub the carrots and using a mandolin peeler or sharp knife cut into thin ribbons
- Spread carrot ribbons on baking tray and add olive oil, salt and coriander and mix well
- roast carrot crisps for 30 minutes till golden, remove to a wire rack and they will crisp up as they cool
- Remove stone from the avocado and peel then put all ingredients into a food processor and blitz till smooth
- Cover the hummus with cling film and set aside in fridge for 30 minutes to let the flavours develop
When this email popped up on my phone I saw ‘Roasted carrot cris..’ and my brain filled in the blanks with ‘Roasted Carrot Crisis Food’ .. Hmmm . That time when all the planned Christmas meals are over and there is still a houseful of people needing food! These look smashing, I’ll definitely try this recipe out.
Karon Grieve says
There is nothing like a Christmas crisis carrot! Hope you like the recipe and happy New year.
This looks delicious and we always have tons of carrots after harvest from our CSA.
I have a question about the dip tho – equal amounts of chickpeas as coriander? (2 tbsp coriander??) :O
Karon Grieve says
Yes it is fresh coriander so 2 tbsp is just fine
I made this with coriander seeds (I didn’t have fresh on hand) and used chili-flavoured pistachios and added about a teaspoon or so of roasted chili oil, adjusted the lemon juice to taste (about 2-3 t) and it is the best dip I’ve had! Favouriting this recipe. Thank you!
Karon Grieve says
Glad you liked the recipe so much and like your additions too.