Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Roasted Carrot Hummus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 63 reviews

Roasted Carrot Hummus is a vibrant twist on the classic hummus, featuring sweet, charred carrots blended with creamy chickpeas and fragrant spices. This flavorful dip is enriched with tahini, garlic, sumac, cumin, and a hint of harissa for a subtle smoky heat, making it perfect for snacking, entertaining, or adding a nutritious spread to your meals.

  • Total Time: 50 minutes
  • Yield: 10 servings

Ingredients

Base Ingredients

  • 1 (15-ounce) can chickpeas
  • 4 medium carrots, scrubbed, dried, and sliced into large pieces
  • Extra virgin olive oil, for roasting and blending
  • Kosher salt, to taste

Flavorings and Spices

  • 1/3 cup tahini paste
  • 1 garlic clove, minced
  • 1 teaspoon sumac
  • 1/2 teaspoon cumin
  • 1 to 2 teaspoons harissa paste (or more to your liking)
  • 1 lemon, juiced

Garnishes

  • Chopped parsley, for garnish
  • 2 tablespoons pistachios, lightly crushed, for garnish

Instructions

  1. Get ready. Position a rack in the center of the oven and preheat to 425°F. Drain the chickpeas over a bowl, keeping both the chickpeas and their liquid aside for later use.
  2. Roast the carrots. Place the sliced carrots on a sheet pan and drizzle with olive oil. Season with kosher salt and toss to coat evenly. Roast in the preheated oven for about 40 minutes or until the carrots are fork-tender and slightly charred. Remove from the oven and let cool enough to handle.
  3. Make the hummus. In a large food processor, combine the roasted carrots, drained chickpeas (without liquid), tahini, minced garlic, sumac, cumin, harissa paste, and lemon juice. Add a small pinch of kosher salt to taste.
  4. Get the consistency. Secure the lid and blend the mixture. While the processor runs, drizzle about 2 tablespoons of olive oil through the top opening until the mixture turns smooth and creamy. If the hummus seems too thick or dry, carefully add some of the reserved chickpea liquid little by little until you achieve the desired silky consistency.
  5. Finish and serve. Taste and adjust seasoning by adding more salt, pepper, harissa, or lemon juice as preferred. Transfer the hummus to a shallow bowl or plate, using the back of a spoon to spread it evenly. Drizzle with olive oil and garnish with chopped parsley and crushed pistachios before serving.

Notes

  • To keep the hummus smooth, add reserved chickpea liquid gradually and sparingly.
  • Roasting the carrots until they have some char adds a deeper, smoky flavor to the hummus.
  • Adjust the amount of harissa paste based on your preferred spice level.
  • This hummus can be served with fresh vegetables, pita bread, or as a flavorful spread in sandwiches.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dip
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/roasted-carrot-hummus-recipe/