Roasted Carrot Hummus
Roasted Carrot Hummus is super healthy and delicious! This nutritious snack is so easy to make and tastes better than store-bought hummus.
Servings: 6
Ingredients
- 1 lb. baby carrots
- 1 15 oz. can chickpeas drained and rinsed
- 4 tablespoons olive oil divided
- 3 tablespoons lemon juice
- 2 tablespoons tahini optional
- 4 cloves garlic whole cloves - peeled
- 1 teaspoon paprika
- 1/2 teaspoon Kosher Salt plus more to taste
- 1/8 teaspoon Cayenne Pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- Toss the baby carrots, peeled whole garlic cloves, paprika, salt and cayenne pepper with 1 tablespoon of olive oil. Spread in an even layer on a baking sheet. Roast the carrots at 425 degrees Fahrenheit for about 25 minutes, stirring half way through. Allow the carrots to cool to room temperature.
- Once the carrots have cooled, add the roasted garlic and carrots, chickpeas, tahini and lemon juice to a food processor. Pulse in 5 - 10 second intervals until combined. You may need to scrape the sides. Turn the food processor on the low setting and add the remaining 3 tablespoons of olive oil through the feed tube, one tablespoon at a time. Pulse again until smooth and creamy or until you reach your desired consistency. Do a taste test and add additional salt if necessary. I added an additional 1/4 teaspoon.
- Transfer to a bowl and drizzle with olive oil. Serve with fresh-cut veggies, pita chips or warm naan bread.
Notes
You can store it in the refrigerator, in an airtight container, for up to 3 days. It actually tastes even better after it has been refrigerated overnight, allowing the flavors to meld.