Roasted Carrot Hummus
Homemade hummus is surprisingly simple, and this golden version uses carrots, cumin, coriander, and cayenne to raise the spice level on everyone’s favorite veggie dip. Did we mention it’s vegan?
Recipe - St. Louis Park
Roasted Carrot Hummus
Prep Time10 Minutes
Servings6
Cook Time35 Minutes
0Ingredients
1 lb. carrot, peeled, trimmed, and cut into 2-inch pieces
2 tbsp olive oil, plus more for drizzling
3/4 tsp ground cumin
3/4 tsp ground coriander
½ tsp ground cinnamon
1/2 tsp salt
1/4 tsp cayenne
1 (15 oz) can chickpeas, rinsed and drained
1/2 cup tahini
2 cloves garlic, chopped
3 tbsp lemon juice
2 tbsp chopped cilantro, for garnish, optional
2 tablespoons sesame seeds (white, black or both), for garnish, optional
Directions
- Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, combine the carrots, oil, cumin, coriander, cinnamon, salt and cayenne. Toss to coat and place in a single layer on the baking sheet. Bake for 25 to 35 minutes, stirring halfway through, until tender and lightly browned. Let stand until cool.
- Place roasted carrots in the bowl of a food processor or blender. Add chickpeas, tahini, garlic and lemon juice. Process to a smooth paste, scraping down the sides occasionally. If too thick, add water, a tablespoon at a time. Taste and season with more salt and/or lemon juice, if necessary.
- Spoon into a serving bowl or platter. Drizzle with olive oil and sprinkle with cilantro and pomegranate seeds, if desired. Serve with pita chips or cut-up fresh vegetables.
- To make-ahead: This hummus can be made up to two days ahead and kept, covered, in the refrigerator.
10 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Produce Whole Cello Carrots, 2 Pound
$1.49 with my Cub rewards
With My Cub Rewards
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
Essential Everyday Cumin, Ground, 2 Ounce
Cub Coriander Ground, 2 Ounce
McCormick Ground Cinnamon, 2.37 Ounce
Essential Everyday Salt, Plain, 26 Ounce
McCormick Red Pepper, Ground Cayenne, 1 Ounce
Not Available
Wild Harvest Tahini, Organic, 16 Ounce
Fresh Bulk Garlic, 0.15 Pound
Produce Lemon, 1 Each
Fresh Cilantro Herbs, 1 Each
Cub Sesame Seed, 2.5 Ounce
Directions
- Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, combine the carrots, oil, cumin, coriander, cinnamon, salt and cayenne. Toss to coat and place in a single layer on the baking sheet. Bake for 25 to 35 minutes, stirring halfway through, until tender and lightly browned. Let stand until cool.
- Place roasted carrots in the bowl of a food processor or blender. Add chickpeas, tahini, garlic and lemon juice. Process to a smooth paste, scraping down the sides occasionally. If too thick, add water, a tablespoon at a time. Taste and season with more salt and/or lemon juice, if necessary.
- Spoon into a serving bowl or platter. Drizzle with olive oil and sprinkle with cilantro and pomegranate seeds, if desired. Serve with pita chips or cut-up fresh vegetables.
- To make-ahead: This hummus can be made up to two days ahead and kept, covered, in the refrigerator.