Roasted Carrot Hummus
This roasted carrot hummus is ultra-creamy, sweet yet savory, endlessly versatile, and nutrient-packed!
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 3 large carrots (about 12 ounces) (peeled and sliced into 1/2-inch pieces)
- 2 unpeeled garlic cloves
- 1 tbsp olive oil
- 2 (15-ounce cans) chickpeas (drained with liquid reserved)
- 1/3 cup chickpea liquid (or more, as needed)
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 lemons (juiced (about 6 tablespoons))
- 1 tsp cumin
- 1/2 tsp ground ginger
- 1/4 tsp ground coriander
- 1/2 tsp kosher salt
- extra-virgin olive oil, chopped cilantro, and chopped pumpkin seeds.
Instructions
- 1
Roast carrots: Preheat the oven to 400°F (200°C). Place the carrots and garlic cloves on a baking sheet and toss with the oil. Roast for 30 to 35 minutes, until tender. Let cool to the touch, then remove the peel from the garlic.
- 2
Blend hummus: Add the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, cumin, ginger, coriander, salt, carrots, and peeled garlic to a high-powered blender and secure the lid. Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
- 3
Serve: Add the hummus to a small serving bowl and garnish with olive oil, chopped cilantro and chopped pumpkin seeds.