Ads Will Not Print
Roasted Carrot Hummus
This roasted carrot hummus is a creamy, flavorful twist on classic hummus made with sweet roasted carrots, chickpeas, tahini, garlic, and lemon. It’s perfect for spring entertaining, Easter appetizers, or a healthy snack served with vegetables, pita, or crackers.
Equipment
- food processor or blender
Ingredients
- ½ cup sweet onion (chopped)
- 1 cup carrot (peeled and sliced thinly (about 1 medium carrot))
- 2 cloves garlic (smashed and separated)
- ¼ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 15-oz can chickpeas (save ⅓ cup of the liquid)
- 2 teaspoons tahini
- ½ tablespoon lemon (or white wine vinegar)
Instructions
- Preheat oven to 425°F and prepare a medium sheet pan with parchment paper.
- Add onion, carrot and 1 clove of garlic to the baking sheet. Spray with baking spray and then top with the cumin,smoked paprika and salt. Toss to coat.
- Roast vegetables for 15-20 minutes until the carrots are soft and the onions start to crisp. Allow to cool.
- Add roasted vegetables, chickpeas, tahini, white wine vinegar and remaining raw garlic clove to a food processor or blender; blend until smooth. Add liquid from chickpeas in 1TB increments to help bring together.
- Spoon into a dish and top with a sprinkle of smoked paprika– serve with crudites!
Notes
- For a less-garlicky dip, add both cloves to the roasted vegetables.
- The thinner the vegetables are cut, the shorter the cook time is!
Nutrition
Serving: 1/4 cup, Calories: 88.5kcal, Carbohydrates: 13.5g, Protein: 4g, Fat: 2.5g, Saturated Fat: 0.5g, Sodium: 399.5mg, Fiber: 4g, Sugar: 5g
- WW Points: 0