We could all use a little more hummus in our lives, am I right? I’ve made hummus of just about every variety, from avocado, to edamame, kale and spinach, but I’ve never made a roasted carrot hummus until now and I’d have to say it might be my new favourite!
It’s a little sweet and a little savoury and pretty much gold on your favourite sky-high piled veggie sandwich. Isn’t it beautiful in there?
I had a ton of carrots to use up the other day and this was the perfect way to use them. Roasting the carrots first gives the hummus a beautiful, sweet and rich flavour that combined with cumin, lemon, tahini and garlic is just perfect. High in protein, fibre and vitamins make a batch to keep on hand for a healthy and tasty snack option.
This is really easy to make too. Just toss the carrots in a little oil, roast until tender and then blend up with your typical hummus ingredients: tahini, olive oil, lemon and chickpeas. I added in cumin for an extra punch of flavour that pairs beautifully with the roasted carrots.
Roasted Carrot Hummus
This roasted carrot hummus is a great way to use up carrots plus it’s packed with nutrition and flavour and high in protein and fibre. Try it as a spread in a loaded veggie sandwich or wrap or a dip for raw veggies!
Author: Deryn Macey
Recipe type: Snack, Dip
Cuisine: Vegan, Gluten-Free
Serves: 3 cups
- 1 lb. carrots, peeled and cut into 1 inch pieces
- ½ tsp olive oil (for roasting) + 2 tbsp olive oil
- 1 19 oz can chickpeas, rinsed and drained
- 3 tbsp tahini
- 4 tbsp fresh lemon juice
- 2 cloves garlic
- ½ tsp cumin
- ½ tsp sea salt
- Place the carrots on a pan, drizzle with the ½ tsp of olive oil and roast at 400 degrees for about 20-25 minutes, until they’re tender and starting to darken.
- When the carrots are ready let them cool down a bit then add to a food processor with the rest of the ingredients.
- Mix until smooth.