It’s been too long since I shared a hummus recipe. This roasted carrot hummus is a good one to jump back in with!
My love of hummus is no big secret. As much as I love a traditional hummus recipe—Michael Solomonov’s hummus tehina is my go-to—I also love variations. My hemp hummus is the one I turn to when I want a little extra protein and healthful fatty acids. I choose beet hummus when I’m in the mood for something brightly colored and especially light. And my sweet potato hummus is sort of a classic around here, the perfect marriage of two of my favorite ingredients (chickpeas and sweet potatoes).
The star of this roasted carrot hummus is the roasted carrots, of course. Roasted carrots are one of my favorite things (check out my roasted carrot and avocado salad is one of the places they usually go), so it almost feels wrong to throw them into a food processor. But if you roast a big bunch of them at one time, it won’t hurt to reserve a few for hummus making.
The carrots add depth of flavor to the hummus. Roasting brings out deep sweetness, which in turn gets imparted to the dip. I also love the bright hint of orange that they add to the hummus. And of course, they give the hummus a little added nutritional power in the form of beta carotene and Vitamin A.
You can make this hummus in either a high speed blender or a food processor. The food processor is my personal preference for hummus. I find that it’s a bit easier to blend the hummus that way. When I make hummus in the Vitamix, I often need to add quite a bit of liquid to get things moving. I also have a hard time scraping all the hummus out from around the blade.
The advantage of using a high speed blender for this roasted carrot hummus will be an extra smooth, silky texture. If you use a food processor, be sure to blend the hummus for a good long time. My rule of thumb is to give it about 1-2 extra, full minutes beyond the moment when you think it’s well blended enough.
I love the color of this hummus!
Store the roasted carrot hummus in the fridge for up to five days. And if you’re wondering whether hummus can be frozen the answer is yes! You can also freeze the hummus for up to six weeks.
For more hummus inspiration, I’ve also got a sweet pea hummus and an edamame lime hummus. It’s not exactly hummus, but this sweet potato and roasted red pepper spread is also a great way to sneak some veggies into a nutritious dip.
I hope you’re all enjoying your start of the work week, and I’ll see you back here soon.