Roasted Carrot Hummus
This creamy and flavorful roasted carrot hummus is a delicious twist on the classic recipe. Perfect as a dip or spread, it is packed with nutrients and makes for a healthy addition to any meal or snack.
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 food processor
- 1 measuring cups and spoons
- 1 spatula
- 1 cutting board
Ingredients
- 4 medium carrots, peeled and chopped About 1 pound.
- 2 tablespoons olive oil
- 1 can chickpeas, drained and rinsed 15 ounces.
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ¼ teaspoon paprika
- as needed water for consistency
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a mixing bowl, toss the chopped carrots with olive oil and a pinch of salt. Spread them out evenly on the prepared baking sheet.
- Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and caramelized. Stir halfway through cooking for even roasting.
- Once the carrots are done, remove them from the oven and let them cool slightly.
- In a food processor, combine the roasted carrots, chickpeas, tahini, lemon juice, minced garlic, ground cumin, paprika, and additional salt to taste.
- Blend until smooth, adding water gradually to reach your desired consistency. Scrape down the sides of the bowl as needed.
- Taste and adjust seasoning if necessary, adding more lemon juice for brightness or more garlic for intensity.
- Transfer the hummus to a serving bowl and drizzle with olive oil. Serve with pita bread, fresh vegetables, or crackers.
Notes
This hummus can be stored in an airtight container in the refrigerator for up to 5 days.
You can roast extra carrots for added depth of flavor or use them in salads.
Feel free to customize this recipe by adding herbs like cilantro or parsley for a fresh note.