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Roasted Carrot and Garlic Hummus
I am always reminding myself that I need to make hummus more often. It’s such a healthy snack, especially if your dippers of choice are fresh vegetables. And my kids love hummus just as much as I do! Which is even more reason to make it on a weekly basis. Julia will eat bell pepper after bell pepper dipped in hummus. (She’ll even eat hummus plain by the spoonful!) William likes his hummus with carrots, bell peppers, whole wheat pita or crackers, and even an occasional cucumber.
The first thing you’ll want to do when you go to make this hummus is roast the carrots. I quickly chop mine into ½-inch rounds, toss them with a little olive oil, salt and pepper, and roast them until they’re nice and soft. After the carrots cool for a few minutes you’re ready to make this Roasted Carrot and Garlic Hummus!
Ingredients
For the Roasted Carrots:
6 ounces carrots, chopped into ½-inch rounds
1 teaspoon extra virgin olive oil
salt and pepper
For the Hummus:
16 ounce can chickpeas, rinsed and drained
2 tablespoons tahini
1 clove garlic
¼ teaspoon salt
¼ teaspoon paprika
pinch of cayenne pepper
¼ cup extra virgin olive oil
¼ cup water
2 teaspoons lemon juice
Directions
Roast the Carrots:
Preheat oven to 425 degrees F.
Place carrots in a baking dish and drizzle with 1 teaspoon olive oil. Sprinkle with salt and pepper and toss with a spoon to combine.
Roast carrots in the preheated oven until soft, about 25 minutes total, stirring after 15 minutes. Set aside to cool slightly.
Make the Hummus:
Place roasted carrots and all of the remaining hummus ingredients in a food processor. Process until smooth, about 2 minutes. Add additional water (or olive oil) as needed, 1 tablespoon at a time, if hummus is too thick.
Serve topped with a drizzle of olive oil and a sprinkle of paprika if desired. Enjoy hummus with pita bread and fresh cut vegetables, such as bell peppers, cucumbers, radishes, and mushrooms.
Notes
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