Roasted Carrot Hummus
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Unrated
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Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
10
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Calories
1324 kcal
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Course
Appetizer
Roasted Carrot Hummus
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I use Mediterranean pantry staples like harrissa paste, cumin, and sumac to give roasted carrot hummus a bold flavor. It's perfectly sweet, smoky, spicy, and delicious! Spread onto sandwiches, add to hummus bowls, or serve as a crowd-pleasing mezze.
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Ingredients
- 1 chickpeas canned
- 4 carrot scrubbed, dried, and sliced into large pieces, medium
- extra virgin olive oil
- kosher salt
- 1/3 cup tahini paste
- 1 garlic minced, clove
- 1 teaspoon sumac
- 1/2 teaspoon cumin
- 1 to 2 teaspoons harissa paste (or more to your liking)
- 1 lemon juiced
- parsley for garnish, chopped
- 2 tablespoons pistachios lightly crushed, for garnish
Instructions
- Get ready. Position a rack in the center of the oven and heat to 425°F. Drain the chickpeas over a bowl to save both the chickpeas and their liquid.
- Roast the carrots. Place the carrots on a sheet pan and drizzle with a little olive oil. Season with kosher salt and toss so the carrots are well coated. Roast in the heated oven until the carrots are fork-tender and charred in some parts (about 40 minutes). Remove from the heat and set aside until cool enough to handle.
- Make the hummus. To the bowl of a large food processor, add the roasted carrots, chickpeas (without the liquid), tahini, garlic, sumac, cumin, harissa paste, and lemon juice. Season with a small pinch of kosher salt.
- Get the consistency. Close with the lid and blend, and while the processor is running, drizzle a little bit of olive oil (about 2 tablespoons) from the top opening until the mixture is smooth and creamy. (If the mixture is dry or too thick, add a little of the reserved chickpea liquid to help blend the hummus to a smooth consistency. Be very conservative as you add more liquid).
- Finish and serve. Adjust seasoning to your liking, adding more salt, pepper, harissa, and lemon to your liking. Transfer the roasted carrot hummus to a shallow bowl or plate and use the back of a spoon to spread it on the plate. Drizzle with olive oil and garnish with the parsley and pistachios.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- spices
- , and
- harissa
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, spices, and harissa used in this recipe.
- To serve as a mezze, simply set out with Pita Bread or Pita Chips and sliced vegetables.
Nutrition Information
Show Details
Calories
132.4kcal
(7%)
Carbohydrates
11.5g
(4%)
Protein
4.2g
(8%)
Fat
8.7g
(13%)
Saturated Fat
1.2g
(6%)
Polyunsaturated Fat
2.8g
(16%)
Monounsaturated Fat
4.2g
(21%)
Sodium
145.1mg
(6%)
Potassium
211.2mg
(4%)
Fiber
3.4g
(14%)
Sugar
1.6g
(3%)
Vitamin A
4101.3IU
(82%)
Vitamin C
7.8mg
(9%)
Calcium
40.2mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 1324 kcal
% Daily Value*
| Calories | 132.4kcal | 7% |
| Carbohydrates | 11.5g | 4% |
| Protein | 4.2g | 8% |
| Fat | 8.7g | 13% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 2.8g | 16% |
| Monounsaturated Fat | 4.2g | 21% |
| Sodium | 145.1mg | 6% |
| Potassium | 211.2mg | 4% |
| Fiber | 3.4g | 14% |
| Sugar | 1.6g | 3% |
| Vitamin A | 4101.3IU | 82% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 40.2mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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