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Roasted Carrot Hummus

Delicious Roasted Carrot Hummus for a Healthy Snack

This Roasted Carrot Hummus combines earthy flavors and natural sweetness for a delicious, healthy snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hummus Base
  • 4 medium Carrots Provides natural sweetness and vibrant color; roast until tender for the best flavor.
  • 1 can Canned Chickpeas (Garbanzo Beans) Acts as the creamy base; drain well to ensure optimal texture.
  • 2 cloves Garlic Adds depth and richness; use peeled cloves for easy blending.
  • 2 tablespoons Tahini Contributes a nutty creaminess; feel free to swap with Greek yogurt or avocado for a twist.
  • 2 tablespoons Fresh Lemon Juice Brightens the flavors; use freshly squeezed for the best taste.
  • 1 teaspoon Ground Cumin Infuses earthy warmth; perfect for enhancing the overall flavor profile.
  • 1 teaspoon Paprika Provides a touch of smokiness; sprinkle for color and flavor.
For Cooking & Blending
  • 2 tablespoons Olive Oil Adds richness and smoothness; use half for roasting and half for blending.
  • 1/2 teaspoon Salt Enhances flavors; use some for roasting and adjust the rest for blending.
  • 1/4 teaspoon Ground Pepper Adds warmth; adjust to your spice preference.
  • 1-2 tablespoons Water or Aquafaba Use to adjust consistency; aquafaba can boost creaminess.
For Garnishing
  • 2 tablespoons Fresh Chopped Cilantro For a burst of freshness; elevates the dish visually and flavor-wise.
  • 1 pack Veggies/Pita Chips Serve for dipping; perfect for enjoying every last bit of that flavorful hummus.

Equipment

  • Oven
  • baking tray
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). This ensures the perfect temperature for roasting the carrots.
  2. Wash and peel the carrots, then chop them into even-sized sticks. Place on a baking tray lined with parchment paper. Drizzle with 1 tablespoon of olive oil, sprinkle with ½ teaspoon of salt and ground pepper, and toss to coat. Roast in the oven for 25-30 minutes until tender and caramelized.
  3. Allow the carrots to cool slightly, then transfer them to a food processor. Add the drained chickpeas, peeled garlic cloves, tahini, lemon juice, 1-2 tablespoons of water or aquafaba, ground cumin, and paprika. Blend until smooth and creamy, scraping down the sides as needed.
  4. Slowly stream in the remaining olive oil while blending to achieve creaminess. If the hummus is too thick, add more water or aquafaba until reaching your preferred consistency.
  5. Transfer the hummus into a serving bowl and top with fresh chopped cilantro. Serve alongside fresh veggies and pita chips for dipping.

Nutrition

Serving: 0.5cupCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 1800IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Enjoy this Roasted Carrot Hummus as a tasty and healthy snack option at your next gathering.

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