Recipe: Roasted Carrot Hummus

Hummus is one of my favorite foods to experiment with. It’s so easy and fast to make and it’s very forgiving. You can really play with both the ingredients and the quantity of the ingredients and still come out with something that is very pleasing to the taste buds.

Unfortunately I broke my food processor several weeks ago and had to resort to making this in my mini-processor, only processing a little at a time. I’m surprised it survived the torture I put it through.

Roasting the carrots really brings out their sweetness. Throw a few garlic cloves in the oven with them and you’ll have some amazing flavor in your hummus. The carrots should be tender and soft when you roast them, but not overly cooked and dried out.

I prefer a thick hummus, but if you like yours creamier and thinner, add an extra tablespoon or two of water and maybe a little more olive oil. I served my carrot hummus on cucumber slices because I’m trying to cut my carb and sugar cravings down. But it would be fantastic with pita chips or stuffed inside a pita pocket with some turkey and sprouts.

More Delicious Hummus Recipes

Edamame Hummus

Tuscan Hummus

Peanut Butter Hummus

Butternut Squash Hummus

Black Bean Hummus

Sweet Potato Hummus

Roasted Carrot Hummus

• 1 1/2 pounds carrots, peeled and cut into approximately 1-inch pieces
• 3 cloves garlic, still in skin
• 1/4 teaspoon kosher salt
• 1 tablespoon olive oil
• 1 cup chickpeas. drained and rinsed
• 1/4 cup tahini
• 1 1/2 tablespoons olive oil
• 4-5 tablespoons water
• 2 tablespoons lemon juice
• 1/4 teaspoon cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon paprika
• 1/8 teaspoon cinnamon
• pinch of cayenne pepper
• 1/4 teaspoon kosher salt
• Italian parsley or cilantro for garnish, optional

1. Heat oven to 400 degrees. Place carrots and garlic on a large rimmed baking sheet. Toss with olive oil and salt. Roast for about 30 minutes, stirring once or twice so that they don’t get too browned in any one area.
2. Cool carrots slightly and remove garlic from skins.
3. Place carrots, garlic, tahini, chickpeas, olive oil, and lemon juice in a food processor. With food processor running, gradually add 4 tablespoons of water through the feed tube. Add additional water to reach desired consistency.
4. Add seasonings and pulse a few times to combine. Garnish as desired.