← The Kitchen · Dips & Sauces
Roasted Carrot Hummus
From The Kitchen
A Set-the-Week staple — make once, eat all week.
All the silk of classic hummus, with roasted carrots blended right in — a little sweeter, a beautiful sunset color, and a sneaky extra serving of vegetables. Wonderful with warm pita, raw vegetables, or spread thick under a grain bowl.
Scale
Ingredients
- 1 lb carrots, peeled and cut into chunks
- 2 tablespoons olive oil, plus more to finish
- 1 (15 oz) can chickpeas, drained (liquid reserved)
- ¼ cup tahini
- 2 to 3 tablespoons fresh lemon juice
- 1 to 2 cloves garlic
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika, plus more to finish
- ½ teaspoon sea salt
- 2 to 4 tablespoons cold water or reserved chickpea liquid
Method
- Heat the oven to 400°F. Toss the carrots with the olive oil and a pinch of salt, and roast 25 minutes, until tender and caramelized at the edges. Let cool slightly.
- Add the carrots, chickpeas, tahini, lemon juice, garlic, cumin, paprika and salt to a food processor.
- Blend until smooth, drizzling in water (or chickpea liquid) a spoonful at a time until it's soft and spoonable.
- Taste and adjust — more lemon for brightness, more salt for depth. Spread onto a plate and finish with a swirl of olive oil and a dusting of smoked paprika.
Gina's tip
Roasting the carrots first is the whole secret — it concentrates their sweetness and keeps the hummus from tasting raw. Keeps 5 days in the fridge, and the color only gets prettier.
I hope this one finds a place in your kitchen as it has in mine. Enjoy!
— Gina