Carrot Hummus

Carrot Hummus

Add some color (and nutrition) to your hummus with roasted carrots. The dip has lots of flavor and looks pretty as part of an appetizer spread.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients. Preheat the oven to 400 F.
  2. Step 2

    Add the carrots and garlic cloves to a baking sheet and toss with 1 tablespoon of olive oil. Season with salt and pepper. Cover with aluminum foil and bake for 10 minutes. Remove the aluminum foil, toss, and bake, uncovered, for 10 to 15 more minutes, or until tender and browned. Let cool for a few minutes.
  3. Step 3

    Meanwhile, add the chickpeas, broth or water, and baking soda to a medium saucepan. Bring to a boil and simmer for 15 minutes, until the beans are very tender and the peels are falling off. Drain the beans and rinse with cold water to cool off.
  4. Step 4

    Once cool enough to handle, peel the garlic. Add it to the bowl of a food processor along with the roasted carrots, drained chickpeas, tahini, lemon juice, honey or maple syrup, and cumin. Season with salt and pepper.
  5. Step 5

    Process until smooth and scrape down the sides. With the food processor running, drizzle in the remaining 1 tablespoon of olive oil followed by 2 tablespoons of cold water. Add up to 2 more tablespoons of cold water to achieve a creamy texture and process until very smooth and creamy.
  6. Step 6

    Add to a serving bowl and garnish with fresh herbs, a drizzle of olive oil, and sesame seeds. Serve with warm pita or pita chips.