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Roasted Carrot Hummus Recipe

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4 from 5 reviews

This Roasted Carrot Hummus is a flavorful twist on the classic dip, combining the natural sweetness of roasted carrots and onions with smoky paprika and cumin. Perfectly smooth and creamy, this hummus is great for serving with fresh vegetables or pita, making for a nutritious and vibrant appetizer or snack.

Ingredients

Vegetables

  • ½ cup sweet onion, chopped
  • 1 cup carrot, peeled and sliced thinly (about 1 medium carrot)
  • 2 cloves garlic, smashed and separated

Spices and Seasonings

  • ¼ teaspoon ground cumin
  • ½ teaspoon smoked paprika, plus extra for garnish
  • 1 teaspoon kosher salt

Main Ingredients

  • 1 (15-oz) can chickpeas, drained (reserve ⅓ cup liquid)
  • 2 teaspoons tahini
  • ½ tablespoon lemon juice or white wine vinegar

Instructions

  1. Preheat and Prepare. Preheat your oven to 425°F (220°C) and line a medium sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
  2. Season Vegetables. On the prepared baking sheet, combine the chopped onion, thinly sliced carrot, and one clove of smashed garlic. Spray lightly with baking spray, then sprinkle evenly with cumin, smoked paprika, and kosher salt. Toss everything well to coat the vegetables evenly with the spices.
  3. Roast Vegetables. Place the sheet pan in the oven and roast the vegetables for 15-20 minutes until the carrots become soft and the onions start to develop a crisp texture. Once roasted, allow the vegetables to cool to room temperature before proceeding.
  4. Blend Hummus. Add the cooled roasted vegetables to a food processor or blender along with the drained chickpeas, reserved chickpea liquid (start with small increments), tahini, remaining raw garlic clove, and lemon juice or white wine vinegar. Blend until smooth and creamy, adding the reserved chickpea liquid one tablespoon at a time as needed to reach desired consistency.
  5. Serve. Transfer the hummus to a serving dish, sprinkle additional smoked paprika on top for garnish, and serve with fresh crudités or pita bread for a delicious, healthy snack or appetizer.

Notes

  • You can substitute lemon juice with white wine vinegar for a tangy variation.
  • Adjust the smoked paprika and cumin to taste if you prefer a milder or stronger flavor.
  • Use fresh garlic for a more pungent flavor, or roast all garlic for a milder, sweeter note.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a smoother hummus, peel the chickpeas before blending, though it’s optional.

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