Roasted Carrot Hummus
User Reviews
5
-
Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
16 servings
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Calories
92 kcal
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Cuisine
Mediterranean, Middle Eastern
Roasted Carrot Hummus
Description
Roasted Carrot Hummus starts by roasting peeled carrot slices and unpeeled garlic cloves tossed in olive oil until soft and caramelized, enhancing the natural sweetness of the carrots. After cooling, the garlic is peeled and combined with chickpeas, tahini, olive oil, lemon juice, and seasonings including cumin, ground ginger, ground coriander, and salt in a high-powered blender. Chickpea liquid (aquafaba) is added to adjust the texture to creamy and smooth.
The result is a hummus with a vibrant orange color and a depth of flavor from the roasted vegetables and warm spices. The dish is finished with a drizzle of extra-virgin olive oil and garnished with chopped cilantro and pumpkin seeds to add freshness and crunch.
This hummus suits as a spread, dip, or accompaniment for various dishes, bringing a sweeter and spiced alternative to classic hummus. The recipe notes also mention practical tips like using a small baking sheet for roasting and making tahini at home for improved quality.
Ingredients
For the Roasted Carrots
- 3 carrots peeled and sliced into ½-inch pieces, large, about 12 ounces
- 2 garlic cloves unpeeled
- 1 tablespoon olive oil
For the Hummus
- 2 (15-ounce cans) chickpeas drained with liquid reserved
- ⅓ cup chickpea liquid or more, as needed
- ½ cup tahini
- ¼ cup olive oil
- 2 lemon juiced (about 6 tablespoons, plural
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ¼ teaspoon ground coriander
- ½ teaspoon kosher salt
For Garnish
- extra-virgin olive oil cilantro and pumpkin seeds chopped
- cilantro
- pumpkin seeds
Instructions
- Roast carrots: Preheat the oven to 400°F (200°C). Place the carrots and garlic cloves on a baking sheet and toss with the oil. Roast for 30 to 35 minutes, until tender. Let cool to the touch, then remove the peel from the garlic.
- Blend hummus: Add the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, cumin, ginger, coriander, salt, carrots, and peeled garlic to a high-powered blender and secure the lid. Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
- Serve: Add the hummus to a small serving bowl and garnish with olive oil, chopped cilantro and chopped pumpkin seeds.
Notes
- A quarter-size baking sheet is well suited for roasting small amounts like these carrots.
- Homemade tahini can be used instead of store-bought for freshness; follow the tahini recipe for preparation details.
- Use a high-powered blender such as the Vitamix Ascent 3500 for smooth texture.
- One cup of dried chickpeas yields about three cups cooked or approximately 30 ounces canned chickpeas, useful for precise measuring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 84mg | 4% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1920IU | 38% |
| Vitamin C | 8mg | 9% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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