Roasted Carrot Hummus
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8 people
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Calories
101 kcal
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Course
Condiments
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Cuisine
Middle Eastern
Roasted Carrot Hummus
Description
The Roasted Carrot Hummus recipe starts by roasting sliced carrots with olive oil at 400°F until tender and lightly caramelized, highlighting their natural sweetness. These roasted carrots are combined in a food processor with cannellini beans, tahini, lemon juice, harissa for heat, sea salt, black pepper, and blended until creamy and smooth. The blend of harissa and ras el hanout spices provides a complex, warm flavor profile that complements the beans and carrots.
The result is a thick, velvety hummus with a balance of subtly sweet roasted carrots and mildly spicy, aromatic spices. The cannellini beans create a smooth texture and neutral base that lets the carrot and spice flavors shine. Drizzling olive oil over the finished hummus adds a silky mouthfeel and enhances presentation.
This hummus pairs well with vegetable sticks, pita bread, or as a spread on sandwiches. Its unique spice mix differentiates it from classic hummus, making it suitable for those seeking a different flavorful dip or snack.
Using a high-powered blender improves creaminess. Adding some bean cooking water can lighten the texture if needed. The recipe is flexible: chickpeas may be used instead of cannellini beans, and other roasted vegetables may be substituted for carrots. Experimenting with seasonings allows customization to preferred cuisines.
Ingredients
- 400 g cannellini beans
- 1 tablespoon olive oil for the carrots
- 1 tablespoon olive oil for drizzling
- 1 tablespoon tahini
- 0.5 lemon (juice only)
- 1 pinch sea salt
- 1 pinch black pepper
- 6 carrot small
- 1 teaspoon harissa
- 1 tablespoon ras el hanout
Instructions
- Preheat your oven to 200°C/400°F/Gas 6.
- Peel and slice 6 Carrots and put them in a baking tray with 1 tablespoon Olive oil.
- Put them in the oven for 25 minutes until roasted.
- Put 400 g Cannellini beans, 1 tablespoon Tahini, juice of 0.5 Lemon, 1 teaspoon Harissa and 1 pinch Sea salt and ground black pepper into a food processor with the roasted carrots and blend until smooth.
- Put the hummus into a bowl and drizzle with the 1 tablespoon Olive oil and sprinkle over 1 tablespoon Ras-el-hanout.
Notes
- Cannellini beans can be swapped for chickpeas to make a more traditional hummus base.
- Try this basic recipe with other roasted vegetables like beetroot or courgette for different flavors.
- Use a high-powered blender for the smoothest texture in the hummus.
- Adding a few tablespoons of bean cooking water can help lighten the consistency, making it creamier.
- For variation, adjust the spices—such as using Mexican seasoning to change the flavor profile.
- Serve with vegetable sticks and pita bread for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 101kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Sodium | 148mg | 6% |
| Potassium | 172mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 7655IU | 153% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 59mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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