Roasted Carrot Hummus
This Roasted Carrot Hummus combines the sweetness of roasted carrots with chickpeas and tahini, creating a creamy and flavorful dip. Perfect for serving with vegetables, pita bread, or as a spread in sandwiches.
Equipment
- 1 oven
- 1 baking sheet
- 1 food processor
- 1 measuring cups and spoons
- 1 spatula
- 1 cutting board
Ingredients
- 4 medium carrots About 2 cups chopped.
- 2 tablespoons olive oil
- 1 can chickpeas 15 ounces, drained and rinsed.
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic Minced.
- 1 teaspoon ground cumin
- to taste salt salt
- 2-4 tablespoons water As needed.
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the carrots and cut them into 1-inch pieces.
- Toss the carrots with olive oil and a pinch of salt, then spread them evenly on a baking sheet.
- Roast the carrots in the oven for 25-30 minutes, until they are tender and slightly caramelized. Remove from the oven and let them cool.
- In a food processor, combine the roasted carrots, chickpeas, tahini, lemon juice, minced garlic, cumin, and salt.
- Process until smooth, scraping down the sides as necessary.
- If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency.
- Taste and adjust seasoning if needed.
- Transfer the hummus to a serving bowl and drizzle with a little olive oil if desired.
Notes
Roasting the carrots enhances their sweetness, making this hummus deliciously unique.
You can serve this hummus immediately, but it can also be chilled in the refrigerator for up to 3 days.
Consider garnishing with a sprinkle of paprika or chopped parsley for added flavor and color.