Roasted Carrot Hummus Recipe
User Reviews
5
Roasted Carrot Hummus Recipe
Description
The recipe combines large chunks of carrots and garlic cloves roasted at 400 degrees with olive oil, ground cumin, salt, and black pepper until tender and caramelized. Once cooled, the roasted vegetables are blended with rinsed canned chickpeas and a mixture of tahini, lemon juice, olive oil, water, salt, and pepper. This process creates a smooth, creamy hummus with a roasted vegetable depth.
The hummus carries a subtle sweetness from the roasted carrots balanced by the nuttiness of tahini and the brightness of lemon juice. The blend includes warming cumin and gentle seasoning of salt and pepper. Optional garnishes like black sesame seeds, a drizzle of olive oil, and fresh parsley add texture and color.
This hummus makes a versatile dip, spread, or snack component. The recipe yields about 1.5 to 2 cups and stores well refrigerated for up to 3 days. Freezing in an airtight container will retain freshness up to one month, and thawed hummus should be stirred to recombine separated oils and liquids.
Reminder tips include cooling the roasted carrots before blending to avoid heat damage to equipment, adjusting water amounts for preferred consistency, and tasting to fine tune seasoning before serving.
Ingredients
For the Roasted Carrots:
- 8-10 carrot scrubbed well and cut into big chunks ( about 1 1/4 pounds, medium
- 2 cloves garlic peeled
- 2 tablespoons extra virgin olive oil
- ½ teaspoon cumin ground
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
For the Hummus:
- 2 tablespoons tahini sesame paste
- 3 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons water more if needed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup chickpeas rinsed and drained, canned
Optional Garnish:
- 1 teaspoon black sesame seeds or white sesame seeds
- olive oil drizzle of
- 1 tablespoon parsley chopped
Instructions
- Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the carrots and garlic onto the prepared sheet, drizzle with olive oil and sprinkle with ground cumin, salt and pepper. Roast for 30 minutes. Let them cool for 10 minutes.
- Whisk together the tahini, olive oil, lemon juice, water, salt and pepper in a bowl until thoroughly combined.
- Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini mix through the tube. Let it run until the hummus is creamy. You might have to stop and scrape the sides of the bowl a few times.
- Taste for seasoning and add in more salt and pepper if necessary.
- Garnish with a drizzle of olive oil, sesame seeds, and parsley if using.
Notes
- Store leftover hummus in an airtight container at room temperature before refrigerating, and consume within 3 days.
- Freeze the hummus in airtight containers for up to one month; thaw in the refrigerator overnight and stir before use.
- Thawed hummus may separate, so stir well before serving and avoid refreezing.
- This recipe yields approximately 1.5 to 2 cups of hummus.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 503mg | 21% |
| Potassium | 330mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 13598IU | 272% |
| Vitamin C | 8mg | 9% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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