### TranslatedIngredients: 1 cup Kabuli Chana (White Chickpeas) - cooked,2 Carrots (Gajjar) - diced,1 Green Bell Pepper (Capsicum) - diced,4 tablespoons Lemon juice,1/4 cup Tahini,2 cloves Garlic - crushed,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Fresh Red chillies,1/4 cup Extra Virgin Olive Oil,3 tablespoons Coriander (Dhania) Leaves - fresh,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 1 ### Cuisine: Middle Eastern ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Roasted Carrot & Green Pepper Hummus Recipe, we will first begin by roasted the carrots and peppers.Heat a teaspoon of olive oil in a wok; add the whole cloves of garlic, the carrots and bell peppers. Sprinkle some salt and stir fry on medium high heat until the carrots and bell peppers have roasted and have are partially cooked.Once they are roasted, we are ready to blend them along with the chickpeas.Into the blender or a food processor, add the cooked chickpeas, the roasted carrots and peppers and the remaining ingredients. Blend to make a smooth puree by adding just a little water. While the hummus is processing, gradually add in the olive oil through the processors spout until well combined. Check the salt and seasoning levels and adjust to suit your taste. If you added any seasoning, blend to combine it easily.Transfer the Roasted Carrots & Pepper Hummus into a serving bowl. Stir in the chopped coriander leaves and serve. Refrigerate the Roasted Red Pepper Hummus for a couple of hours before serving.The hummus can be refrigerated in an airtight container for about 4 to 5 days and used as desired.Serve the Roasted Carrot & Green Pepper Hummus with Spinach Falafels and Homemade Pita Bread.