Roasted Carrot HummusRoasted Carrot Hummus
Roasted Carrot Hummus
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?
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Recipe - Maplewood West
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Roasted Carrot Hummus
Prep Time10 Minutes
Servings6
Cook Time35 Minutes
0
Ingredients
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
  1. Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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
1 lb. carrot, peeled, trimmed, and cut into 2-inch pieces
Not Available
2 tbsp olive oil, plus more for drizzling
Essential Everyday Olive Oil, Extra Virgin
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
3/4 tsp ground cumin
Essential Everyday Cumin, Ground
Essential Everyday Cumin, Ground, 2 Ounce
$2.99$1.50/oz
3/4 tsp ground coriander
Cub Coriander Ground
Cub Coriander Ground, 2 Ounce
$2.49$1.25/oz
½ tsp ground cinnamon
McCormick Ground Cinnamon
McCormick Ground Cinnamon, 2.37 Ounce
$3.99 was $4.29$1.68/oz
1/2 tsp salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
1/4 tsp cayenne
McCormick Ground Cayenne Red Pepper
McCormick Ground Cayenne Red Pepper, 1 Ounce
$4.69$4.69/oz
1 (15 oz) can chickpeas, rinsed and drained
La Preferida Chick Peas
La Preferida Chick Peas, 15 Ounce
$3.29 was $3.39$0.22/oz
1/2 cup tahini
Wild Harvest Tahini, Organic
Wild Harvest Tahini, Organic, 16 Ounce
$7.19$0.45/oz
2 cloves garlic, chopped
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
3 tbsp lemon juice
Produce Lemon
Produce Lemon, 1 Each
$0.88 was $0.99
2 tbsp chopped cilantro, for garnish, optional
Fresh Cilantro Herbs
Fresh Cilantro Herbs, 1 Each
$1.49
2 tablespoons sesame seeds (white, black or both), for garnish, optional
Cub Sesame Seed
Cub Sesame Seed, 2.5 Ounce
$2.29$0.92/oz

Directions

  1. Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. To make-ahead: This hummus can be made up to two days ahead and kept, covered, in the refrigerator.