Roasted Carrot Hummus Recipe
This Roasted Carrot Hummus Recipe is a healthy, flavorful twist on traditional hummus. It’s a great way to pack in some extra veggies, both in the hummus itself and as the dippers for this tasty recipe.
- 2 large carrots
- ½ cup plus 1 tablespoon olive oil, divided
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- ⅓ cup regular or dairy-free yogurt
- ¼ cup tahini
- ½ cup chickpeas
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- Toasted pumpkin seeds
- Pomegranate seeds (frozen or fresh)
- Fresh parsley
Preheat the oven to 400°F. Clean and peel the carrots, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and roast for about 20 minutes, until the carrots are soft. Cut the carrots into pieces, then add to a food processor/blender along with all other ingredients (except garnishes) and blend until smooth. You may need to add more oil or water, a little bit at a time, until you reach the desired consistency.
Serve, garnished with pumpkin seeds, fresh parsley, pomegranate seeds, and chickpeas and your choice of dippers (such as crackers or fresh vegetables).
Nutrition facts are calculated for the hummus only, not including crackers or veggies for serving.
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