Go Back Email Link
–+ servings

Carrot Hummus

Course: Appetizer
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 24 oz
Print Recipe Add to Collection

Equipment

  • food processor; slicing blade
  • silicone spatula
  • baking tray
  • parchment paper
  • serving bowl
  • mini șerving spoon

Ingredients

ROAST CARROTS

  • 5 medium carrots
  • 1/2 tsp Himalayan sea salt
  • 1/4 tsp black pepper

BUILD HUMMUS

  • 1 can chickpeas with aquafaba liquid. Do NOT drain!
  • 3/4 c lemon juice
  • 1/4 c tahini paste
  • 3 Tbs extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 tsp cumin; ground
  • 3 Tbs water
  • 1 tsp Himalayan sea salt
  • 1/4 tsp black pepper

Instructions

ROAST CARROTS

  • Pre-heat oven to 400°.
  • Line the baking sheet with parchment paper.
  • Chop off the ends and quarter the carrots into large sticks. Place on the parchment paper and drizzle & toss with the olive oil, salt, and pepper.
  • Roast for 30 minutes.
  • Remove from the oven and set aside.

BUILD HUMMUS

  • Place the BUILD HUMMUS ingredients in the food processor. Blend until smooth & creamy.
  • Add the roasted carrots to the food processor along with the hummus. Blend together until smooth.
  • If you would like the hummus to be thinner you can add a tiny bit of water or more olive oil. Taste and adjust seasonings as you see fit.
  • Transfer the mixture to a serving bowl and you may garnish with a drizzle of olive oil, pomegranate seeds, or cumin seeds if you'd like.
  • Pairs great with pita bread, blanched vegetables, and crackers. ENJOY!!