Roasted Carrot Hummus Recipe
Sweet, savory, and lightly spiced, this roasted carrot hummus is a fun twist on the traditional Middle Eastern dip. Quick to make, it's plant-based, gluten-free, dairy-free, easy to customize, and quick to prepare, making it perfect for hosting and meal prep. Enjoy it as a spread or dip to add flavor and nutrients to all your favorite foods!
Servings: 10 servings
Ingredients
- 10 –12 large carrots about 2 pounds
- 1/3 cup olive oil plus 2 tablespoons for roasting
- 2 1/2 teaspoons kosher salt divided
- 2 garlic cloves
- 1 can chickpeas drained and rinsed
- 1/4 cup tahini
- Juice of 2 lemons
- 1 teaspoon ground black pepper
- 3/4 teaspoon smoked paprika
- 1/2 cup chopped fresh parsley plus more for garnish
- Optional: 1/4 teaspoon red pepper flakes for heat
Instructions
Roast the carrots:
- Preheat the oven to 350°F. Cut carrots in half lengthwise, then quarter each half. Toss with 2 tablespoons olive oil and 1/2 teaspoon salt. Roast for about 1 hour, until softened and slightly shriveled but not charred.
Blend the hummus:
- Transfer roasted carrots to a food processor. Add remaining olive oil, remaining salt, garlic, chickpeas, tahini, lemon juice, black pepper, smoked paprika, parsley, and red pepper flakes if using.
Process until smooth:
- Blend until creamy. Add extra olive oil as needed to reach your desired consistency. Taste and adjust seasoning.
Serve:
- Spoon into a shallow bowl. Top with olive oil, paprika, and chopped parsley. Serve with crackers, veggies, or whatever calls to you.
Notes
Storage: Transfer leftover hummus to an airtight container and store it in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 754mg | Potassium: 355mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12382IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 1mg