5 from 27 votes
Roasted Carrot Hummus
Roasted Carrot Hummus blends tender, sweet carrots roasted with garlic into a creamy hummus made of chickpeas, tahini, lemon juice, olive oil, and warm spices such as cumin, ginger, and coriander. The hummus is smooth and slightly sweet, garnished with olive oil, fresh cilantro, and crunchy pumpkin seeds for added flavor and texture.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
16
servings
Calories:
92 kcal
Course:
Appetizer, Snacks
Cuisine:
Mediterranean, Middle Eastern
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 92
% 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.