Roasted Carrot Hummus

Creamy hummus reinvented with oven-roasted carrots blended right into the dip. Smoky, sweet, and earthy, it is stunning served warm with flatbread or crisp vegetables.

Roasted Carrot Hummus

By Chef B. Boukim

Prep: 10 min · Cook: 30 min · Total: 40 min · Serves 6

Ingredients

  • 1 lb Carrots, chopped
  • 1.5 cups Chickpeas, cooked
  • 1/3 cup Tahini
  • 3 tbsp Lemon juice
  • 1 Garlic clove
  • 3 tbsp Olive oil
  • 1 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 1 tsp Salt
  • 2-4 tbsp Water
  • 1 tbsp Toasted sesame seeds

Instructions

  1. Preheat the oven to 400F. Toss the chopped carrots with 1 tbsp olive oil, salt, and smoked paprika on a baking sheet.
  2. Roast for 25-30 minutes, flipping once, until tender and caramelized. Let cool slightly.
  3. In a food processor, combine the roasted carrots, chickpeas, tahini, lemon juice, garlic, cumin, and remaining 2 tbsp olive oil.
  4. Process until smooth and creamy, scraping down sides. With the motor running, drizzle in water one tablespoon at a time until desired consistency.
  5. Taste and adjust salt and lemon juice. The hummus should be bright, smoky, and well-seasoned.
  6. Spoon into a shallow bowl and create a swirl. Drizzle with olive oil and sprinkle with sesame seeds.