Hummus is a staple in our home and I love switching things up depending on the season or the ingredients I have on hand. This might include using beans or soaked nuts instead of chickpeas and a variety of seasonal veggies. This version is one that I always come back to. It is a family favorite and is great as a dip for fresh veggies, sauce for bowls or in a pita, but we also love to use it as a bed for roasted vegetables, such as fennel or parsnips (check out my roasted fennel with carrot hummus recipe). This is one of those kitchen essentials I usually have in the fridge and make on an almost weekly basis, as it is a great nourishing condiment and our girls will actually eat all of their cut veggies at school if they come with this hummus.
Roasted Carrot Hummus
This roasted carrot hummus is incredibly versatile. Serve it fresh veggies or try it as a side like in this roasted fennel and carrot hummus recipe.
4
Cups20
minutes35
minutesKeep the screen of your device on
Ingredients
1 lb carrots, scrubbed and trimmed (leave skin on if organic) and sliced 1/2 inch thick
1 medium yellow onion, roughly chopped (about 1 1/2 cups)
1/4 cup plus 1 Tbsp extra virgin olive oil (divided)
1 1/2 cups cooked and drained chickpeas (cook your own if you plan ahead or use canned)
1/4 cup tahini
3 Tbsp fresh lemon juice (approximately 1 lemon)
1 clove garlic, peeled and roughly chopped
1 tsp fine sea salt, divided
a few cracks of black pepper (about 1/4 tsp)
1 cup filtered water
Directions
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a medium sized bowl, toss the sliced carrots and chopped onions with 1 Tbsp of the extra virgin olive oil, ½ tsp of the fine sea salt and a few cracks of black pepper. Spread onto your baking sheet and roast, tossing once half way through, for about 35 minutes or until the carrots are tender. Remove from the oven and let cool.
- Once the roasted vegetables have cooled, add them to a high speed blender or food processor along with the remaining ingredients. Starting your blender on low and gradually increasing to highest speed, blend until the mixture is very smooth and silky.*
- Transfer to an airtight glass jar and drizzle with a little additional extra virgin olive oil before storing. Keep in the fridge for 4-5 days or in the freezer for 3-4 months.
Notes
- *You may have to stop the blender once or twice to scrape down the sides or use a tamper to ensure the mixture continues to blend in the beginning. If needed, add an additional Tbsp of lemon juice and/or extra virgin olive oil. If you are using a food processor, you may want to add all other ingredients first and allow them to be processed before adding the water with the food processor running and continue blending until very smooth.
This is very creative and delicious. We served it to guests with crackers as an hors d’oeuvre. We all enjoyed it.
I am so happy to hear this!