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Roasted Carrot & Dill Hummus

An exciting and delicious take on hummus!

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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 4,916 recipes mention both. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

The recipe

Serves 6
Prep15 min
Cook40 min

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Carrot + clovetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,916 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  3. Tahini + chickpeatop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together150 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Garlic + chickpeatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together812 recipes

    Shared aroma: linalool (floral, citrus).

  5. Olive + chickpeatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together942 recipes

    Shared aroma: methyl butyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (carrot, olive, tahini, lemon, garlic, chickpea):

  1. Cuminbetter flavor fit
  2. Parsleybetter flavor fit
  3. Corianderbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against carrot, olive, tahini, lemon, garlic, chickpea. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).