Roasted Carrot Hummus
September 16, 2014

Roasted carrot hummus // Choosing Raw

It’s been far too long since I shared a hummus recipe. I love hummus so much that an entire section of my recipe section is devoted to the stuff, but I’ve been neglecting to come up with anything new. Fortunately, I’m making up for lost time with one of the best hummus recipes I’ve made (or eaten) in a while. I made it on Sunday, and nearly all of it is gone.

The star of this hummus recipe is, of course, roasted carrots. Roasted carrots are one of my favorite things (check out my roasted carrot and avocado salad for more evidence of this love affair), so it almost feels wrong to throw them into a food processor and blend them into hummus. But, having made an enormous tray of them over the weekend, I figured I could spare a few. And I’m so glad that I did, because the subtle flavor and color that they add to this hummus recipe is truly special.

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You can make this hummus in either a Vitamix or a food processor. If you’d prefer to use raw carrots to cooked (i.e., if you don’t feel like roasting carrots just to place them in a batch of hummus), that’s fine. Shred them finely if you use your food processor for this; the Vitamix can certainly handle raw carrots, even if they’re not so finely shredded! And you’ll want to reduce the amount to 2 or 3 carrots, since roasted carrots shrink a little.

Roasted Carrot Hummus

Author -
Yields: 6 -8 servings

Ingredients

  • 4 large carrots roughly chopped
  • 2 tablespoons olive oil
  • Sea salt or kosher salt and black pepper to taste
  • 1 1/2 - 2 cups chickpeas cooked (homemade is preferable, but canned is A-OK)
  • 1/4 cup tahini
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 clove garlic roughly chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil for drizzling (optional)

Instructions

  • 1. Preheat the oven to 400F. Toss the carrots with the olive oil, salt, and pepper. Place them on a baking sheet and roast for 20 minutes, or until tender and browning along the edges.
  • 2. Place the chickpeas in a food processor or Vitamix along with the carrots, olive oil, salt and pepper, tahini, cumin, paprika, garlic, and lemon juice. Pulse a few times to break it all down. Turn the motor on and drizzle in 1/2-2/3 cup water slowly, stopping often to scrape the container down. Use your judgment on how much water to add; I used 2/3 cup, but less might be sufficient to obtain a creamy texture.
  • 3. When the hummus is perfectly smooth, transfer it to a serving dish and drizzle a tablespoon of olive oil over it. Serve.

I love the color of this hummus. Such a nice departure from the traditional recipe, or the delicious, but oft-used red pepper variety.

Roasted Carrot Hummus // Choosing Raw

For a long time, sweet potato hummus has been my autumnal standard, but this recipe is definitely inspiring me to consider other root veggies: butternut squash, parsnip, and so on. So excited that squash season has arrived.

Roasted Carrot Hummus // Choosing Raw

For more hummus inspiration, check out all of my other veggie hummus recipes (beet, broccoli, and and peas all make appearances!). I hope you’re all enjoying your start of the work week, and I’ll see you back here soon.

xo

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    17 Comments
  1. This is one of the best things I ever made which is saying something as I cook a lot. Only change was using smoked paprika instead of regular. Crazy delicious!

  2. Very smart recipe Gena! I’m thinking of trying it sans beans (which I realize just makes it a dip). Thanks for the flavor inspiration!

  3. Hi Gena,

    I made this today and it was delicious! Although, mine doesn’t look as smooth as yours, did you use your vitamix? After 20min in the oven my carrots were soft but had a bite to it. Next time, I’ll’ lower the temp to 350 and bake longer. I’ll also add more lemon juice as I like my hummus tangier but other than that the flavor was unique and loved by all! Thank you!!

    • Hi Tiffany,

      I did use the Vitamix! I typically don’t, for hummus, so this was a good experiment. I didn’t like how much of the hummus get stuck at the bottom of the machine, but I did love the texture. Anyway, I’m glad you liked the taste.

      Gena

  4. I LOVE hummus! Everyone always teases me about how much hummus I eat (I even eat it straight out of the pot…) but it’s seriously so good. I’ve never had a carrot hummus before; thanks for sharing the recipe, sounds like something I’d definitely enjoy!

  5. While plain ol’ lemon garlic hummus is by far my fave (making it now with a splash of ACV), I do love how hummus can be a vehicle for so many other nutritious foods into my diet, in ampler quantities than I might be inclined to eat them otherwise. I mean, not everything can go into a smoothie. I’ve made beet hummus, carrot hummus, sweet potato hummus, red pepper hummus, cilantro hummus, even apple cinnamon hummus.

  6. Looks great, Gena!
    This closely resembles my favorite hummus. I usually add some ginger, turmeric and curry, or coriander to it.

  7. Hummus for days! I’ve made carrot hummus in the past and really like the hint of sweetness, especiallyserved on some savoury raw crackers or with a sprinkle of za’atar. Yours looks so silky!

  8. Yum, I love this! Like you, I love a good sweet potato hummus (Dreena’s Vive La Vegan Cookbook introduced me to the power of sweet potato hummus spread over top a quinoa casserole. I’m guessing you have her cookbook? It’s one of my all-time favorites. In fact, it was my very FIRST cookbook of all time. Wow, that was a long time ago. I’ve never thought to use carrots (zucchini either, thanks for that!) Can’t wait to share this concept with my readers in the coming months. I haven’t forgotten. Hope you are well 😀

  9. Beautiful photographs! I have really been enjoying carrot pasta ribbons (made with a vegetable peeler) lately, but they’re equally great roasted. I’ll have to try this soon!

  10. I’m so excited to make this! I always have a few extra carrots that I can’t seem to use before they spoil, and this would be the perfect way to use them up!