Description
This creamy hummus made with roasted carrots is perfect for dipping with pita bread or fresh vegetables.
Ingredients
Scale
- 6 ounces carrots (chopped into ½-inch rounds)
- 1 teaspoon extra virgin olive oil
- salt and pepper
- 16 ounce can chickpeas (rinsed and drained)
- 2 tablespoons tahini
- 1 clove garlic
- ¼ teaspoon salt
- ¼ teaspoon paprika
- pinch of cayenne pepper
- ¼ cup extra virgin olive oil
- ¼ cup water
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 425 degrees F.
- Place carrots in a baking dish and drizzle with 1 teaspoon olive oil. Sprinkle with salt and pepper and toss with a spoon to combine.
- Roast carrots in the preheated oven until soft, about 25 minutes total, stirring after 15 minutes. Set aside to cool slightly.
- Place roasted carrots and all of the remaining hummus ingredients in a food processor. Process until smooth, about 2 minutes. Add additional water (or olive oil) as needed, 1 tablespoon at a time, if hummus is too thick.
- Serve topped with a drizzle of olive oil and a sprinkle of paprika if desired. Enjoy hummus with pita bread and fresh cut vegetables, such as bell peppers, cucumbers, radishes, and mushrooms.
Notes
- For a creamy texture, ensure the hummus is blended well.
- Adjust seasoning and ingredients to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg