Roasted Carrot Hummus
This creamy and delicious roasted carrot hummus is the ultimate vegan dip, delivering the perfect blend of sweet and savory notes in every bite. It’s an easy, nutrient-dense snack or party appetizer that pairs effortlessly with your favorite crunchy crackers and warm, fluffy pita bread.
Equipment
- 1 high speed blender or food processor
- 1 Baking sheet lined with parchment paper
Ingredients
For the roasted carrots
- 8.8 oz (250 gr) carrots peeled and chopped into 2-inch pieces
- 1 tablespoon olive oil extra virgin
- ¼ teaspoon sea salt
For the hummus
- 1 + ½ cups cooked chickpeas drained
- 2 tablespoons tahini
- 1 tablespoon olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 2 garlic cloves peeled, minced
- ½ teaspoon ground cumin
- ½-¾ teaspoon sea salt
- 4-5 tablespoons water
Instructions
- Preheat your oven to 220°C (425°F). Toss the chopped carrots with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for about 25 minutes, or until they are fork-tender.8.8 oz (250 gr) carrots, 1 tablespoon olive oil, ¼ teaspoon sea salt
- Add roasted carrots, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and water to a blender or food processor.1 + ½ cups cooked chickpeas, 2 tablespoons tahini, 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 garlic cloves, ½ teaspoon ground cumin, ½-¾ teaspoon sea salt, 4-5 tablespoons water
- Blend until smooth and creamy, adding more water if needed to reach desired consistency.
Notes
Store in an airtight container in the fridge for up to 4–5 days. Stir before serving and add a splash of water or olive oil if it thickens.
Nutrition
Calories: 238kcalCarbohydrates: 26gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 488mgPotassium: 431mgFiber: 7gSugar: 6gVitamin A: 10445IUVitamin C: 8mgCalcium: 68mgIron: 3mg
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