If you’re an OG blog reader, you might remember I went through a phase where I posted a new hummus recipe to the blog like every other week. I mean hummus is great and all, but it was literally all I ate for a while there. After a long hiatus of such recipes, I’m back with this delicious roasted carrot hummus. It’s perfect as a dip or spread!
I saw this cartoon the other day (source is @maritsapatrinos) and it cracked me up because it’s soooo true about food blogs (I’m 100% guilty of it myself). To avoid this very scenario, we’re going to get RIGHT into the recipe. 😉
Ingredients
- 1 cup sliced roasted carrots (= 3-4 carrots)
- 1 cup chickpeas*
- 2 tbsp tahini
- 2+ tbsp extra virgin olive oil
- 1 tbsp lemon juice (=juice from half a large lemon)
- 2 cloves garlic
- 1/4 tsp cumin
- 1/4 tsp paprika
- Salt & pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare the ingredients. Peel the carrots and chop them into roughly 1/2" rounds. Peel the garlic (if you have a good food processor, no need to mince). Rinse and pat dry the chickpeas.
- Spread the carrots on a pan and drizzle with olive oil, salt and pepper. Toss to evenly coat. Roast in the oven for 25 minutes.
- Add all ingredients to the food processor and begin to combine. Start with an initial 2 tbsp of olive oil and slowly add more as needed to get the desired texture. I usually end up with a total of 3 tbsp in there.
Notes
*You can use cannellini beans instead if you don't like chickpeas. Just make sure to thoroughly rinse and dry them so you don't have an overwhelming bean taste.
Leftovers can be stored in the refrigerator. When chilled for extended periods of time, the roasted carrot hummus will harden a bit, and it can make it a little difficult to use as a dip this way. When you’re ready to serve, you can either leave it on the counter for a bit beforehand or just mix in a little additional olive oil to get the softer consistency back.
Also, for a slight variation of this recipe, I’ll make it with a za’atar spice blend sometimes instead of the cumin and paprika listed in the recipe. Equally as delicious with a slightly different kick to it. Try it out and get creative on your own as well!
More Hummus Recipes to Try
These are three of my favorite hummus recipes from the Pumps archives.
-
- Roasted Sweet Potato Hummus
-
- Roasted Beet Hummus
-
- Zesty Lemon Artichoke Hummus
Happy Mother’s Day to all the mamas out there! Especially mine. I admire and love my mom so much and wholeheartedly take back every snotty thing I said to her during my teen years. 😉
xo Nicole
Hey there! I'm Nicole, a group fitness instructor, healthy lifestyle blogger (you probably figured that one out by now) and Certified Personal Trainer living in Boston, MA.
hahaha, I am totally guilty of that comic as well. 😛 That hummus sounds amazing though! 😀 I need to go get some carrots!