Description
A creamy and flavorful hummus made with sweet roasted carrots, blended to perfection with chickpeas and tahini, ideal for dipping or spreading.
Ingredients
Scale
- 3 large carrots, peeled and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic
- 3 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cumin
- Salt, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss chopped carrots with 1 tablespoon olive oil and a pinch of salt.
- Spread carrots on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- In a food processor, combine roasted carrots, chickpeas, tahini, garlic, lemon juice, cumin, and remaining 2 tablespoons olive oil.
- Blend until smooth, adding water as needed to reach desired consistency.
- Season with salt to taste and blend briefly to combine.
- Transfer to a serving bowl and garnish with fresh parsley and a drizzle of olive oil if desired.
Notes
- Serve with pita bread, crackers, or fresh vegetables.
- For extra spice, add a pinch of smoked paprika or cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 3g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted carrot hummus, healthy dip, vegan hummus, carrot dip recipe, easy appetizer