Roasted Carrot Hummus


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  • 3 tbsp. olive oil, divided
  • 1 cup carrots, diced
  • 3 garlic cloves
  • One 15-oz. can chickpeas, drained and rinsed
  • Zest and juice of half a lemon
  • 2 tbsp. tahini
  • 1/4-1/2 cup water
  • 1 tsp. hot sauce
  • 3/4 tsp. salt, divided
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. ground cumin
  • 1/8 tsp. cayenne pepper (optional)


1. Preheat the oven to 400° F. Place the carrots and garlic on a
baking sheet. Drizzle with 2 tbsp. of olive oil; toss to coat. Sprinkle
with 1/2 tsp. salt. Roast until the carrots are soft, 20-25 minutes.

2. Transfer the roasted carrots to a food processor. Add the chickpeas,
lemon juice, tahini, 1/4 cup water, hot sauce, remaining salt and
spices. While processing, add the remaining oil. Process until it
reaches your desired consistency. Add the remaining water if
needed, keeping in mind that hummus thickens when refrigerated.

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