top of page
Get All Our New Recipes
Directly to Your Inbox

Thanks for subscribing! Please check your email for a verification message.

Connect with us!
  • Pinterest
  • Facebook
  • Twitter
  • Instagram
Giving is always in season. Make someone's day
with a little bunny love.
Easter01_edited.jpg

Roasted Carrot Hummus

Mildly smoky roasted carrot hummus makes an excellent dip or spread.


Roasted carrots combined with traditional hummus ingredients and a hint of smoked paprika create a wonderful dip or spread for wraps and sandwiches.


Normally carrots are the usual delivery system for getting yummy hummus from the bowl to my mouth, but they also make a great addition that lends a bit of sweetness and body to this great snack food. Quite often a carrot hummus will call for boiled carrots, but I find this makes them too watery. I prefer to use roasted carrots. Instead of watering down the carrot flavour, roasting brings it out. For extra depth of flavour, roast the garlic cloves with the carrots as well.


For the smoothest hummus, use a high-powered blender as opposed to a food processor. Alternately, it can help to rub the skins off the chickpeas if you want really silky hummus. Personally, I leave the skins on for a bit of tooth and added fibre.


This recipe is vegan and gluten-free, so it makes the perfect snack food when hosting a group.

 

Ingredients

(Makes 12 servings)

  • 3 large carrots, peeled, halved, and cut into 1-inch lengths

  • 5 tablespoons extra-virgin olive oil, divided

  • 1/4 teaspoon sea salt

  • 1 can (540ml) chickpeas, drained

  • 1/2 cup carrot juice, plus more for consistency if needed

  • 1/4 cup tahini

  • 2 cloves garlic, minced

  • juice of 1 lemon

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

 

Directions

Preheat oven to 425°F / 220°C, and prepare a sheet pan lined with parchment paper or silicone liner. Set aside.


In a large mixing bowl place the cut carrots and sprinkle with sea salt then drizzle with 1 tablespoon extra-virgin olive oil. Toss to coat evenly, then spread the carrots out across the sheet pan in one even layer, trying to spread the pieces out as best as possible so they aren't touching. Roast in the oven for 30 to 40 minutes or until fork tender.


Remove the carrots from the oven and set aside to cool for 10 to 15 minutes.


Using a high-powered blender or food processor, add the carrots, chickpeas, remaining extra-virgin olive oil, carrot juice, tahini, garlic, lemon juice, smoked paprika, and cumin. Blend until smooth. adding an additional tablespoon at a time of carrot juice if the hummus is too thick. Taste and adjust seasoning then store in an air-tight container in the refrigerator, or serve at room temperature. Serve with vegetables, pita, crackers, or as a spread.

 
 

Nutritional Information Per Serving:

total calories = 123 | total fat = 8.99g | saturated fat = 1.21g | cholesterol = 0mg | sodium = 122.33mg | net carbohydrates = 6.81g | dietary fibre = 2.78g | sugars = 2.21g | protein = 2.72g

17 views0 comments

Recent Posts

See All

Comentarios


Other recipes you
might have missed
bottom of page