Description
Warm, slightly sweet, and smoky roasted carrot hummus, perfect for dipping and spreading.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (reserve 2–3 tbsp of the can liquid)
- 2 cups roasted carrots (about 6–8 medium carrots before roasting)
- 2 cloves roasted garlic
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- Salt to taste (start with 1/2 teaspoon)
- Paprika or sumac for serving
- Olive oil for drizzling (about 1–3 tablespoons)
- Optional: 1/2 teaspoon ground cumin, pinch of cayenne or 1 tablespoon harissa
- Optional: Cracked black pepper, chopped parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare carrots by peeling and cutting into 1–2 inch pieces. Toss with olive oil and salt.
- Roast carrots for about 25–30 minutes until tender and caramelized.
- Roast garlic alongside or in foil until soft, about 35–40 minutes.
- Drain and rinse chickpeas. Optionally, remove skins for a smoother texture.
- Combine chickpeas, roasted carrots, garlic, tahini, lemon juice, and salt in a food processor. Add olive oil and any reserved chickpea liquid if desired.
- Blend until smooth, adjusting consistency with more liquid as needed.
- Taste and adjust seasoning if necessary.
- Serve drizzled with olive oil and sprinkled with paprika or sumac.
Notes
For ultra-smooth hummus, remove skins from chickpeas. Store hummus in an airtight container; it keeps for 4-5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean