Smoky Roasted Carrot Hummus Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
157 kcal
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Course
Side Dish, Appetizer, Condiments, Snacks
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Cuisine
Mediterranean, American
Smoky Roasted Carrot Hummus Recipe
Description
Roasting whole carrots brushed with olive oil softens them and adds a natural sweetness and slight caramelization. After roasting, the carrots are blended with cooked or canned chickpeas, tahini, lemon juice, garlic, smoked paprika, salt, and pepper. Adding a bit of reserved chickpea cooking liquid ensures a creamy and smooth hummus texture. The result is a deep orange hummus with a distinctive smoky flavor contrasted by lemon's brightness and garlic’s pungency.
The hummus serves well as a dip or spread with pita, vegetables, or crackers. Chilling it after blending firm up the texture and meld flavors. Roasting the carrots with skins on creates a more rustic taste and preserves nutrients, though peeling is optional.
The recipe notes that using homemade soaked and cooked chickpeas cooked very soft yields the creamiest hummus, but canned chickpeas also work. Leftovers store well refrigerated in an airtight container. Alternatives like replacing chickpeas with cauliflower can be used for those with dietary restrictions.
Ingredients
- 1 to 1½ lbs carrot 6 to 8 carrots
- 4 Tbsp extra virgin olive oil divided 60 mL
- 1 oz can chickpea 425 g, drained and rinsed - reserve chickpea juice
- 3 Tbsp tahini 45 mL
- 2 Tbsp lemon juice 30 mL
- 1 clove garlic
- 1 tsp smoked paprika
- ¾ tsp salt
- ¼ tsp black pepper
Instructions
- Roast: Preheat oven to 400°F (204°C). Wash the carrots and set them on a parchment-lined baking sheet. Brush them with 1 Tbsp of olive oil, then roast them for 35 minutes until soft.
- Blend: Add roasted carrots and all remaining ingredients to a food processor or blender. Blitz until smooth and creamy, adding a dash of chickpea juice as needed to achieve a smooth and creamy texture.
- Serve: For the best texture, let the hummus cool in the fridge for an hour before enjoying it.
Notes
- Cooking dried chickpeas until very soft creates a creamier hummus texture compared to canned ones.
- Storing leftovers in an airtight container in the fridge keeps the hummus fresh for days.
- Carrots can be peeled or roasted with skins on; the skin softens when roasted and adds nutrients.
- For those who cannot eat chickpeas, roasted cauliflower can substitute in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 157kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 3.3g | 7% |
| Fat | 10.5g | 16% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 366mg | 15% |
| Potassium | 219mg | 5% |
| Fiber | 3.3g | 13% |
| Sugar | 1.9g | 4% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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