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–+ servings
Hummus in a bowl topped with pesto and roasted carrot pieces.
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5 from 1 vote

Roasted Carrot Hummus

A nice boost to standard hummus, this roasted carrot hummus adds a little sweetness from the carrots along with smokey cumin and fresh parsley pesto
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 8 people
Author: Sophie

Equipment

  • Food processor
  • Measuring cups and spoons

Ingredients

  • 5 small carrots
  • 1 teaspoon oil
  • 1 ½ cups cooked chickpeas or a 15 oz. can, drained and rinsed
  • ¼ cup tahini
  • 3 cloves garlic
  • 4 tablespoons lemon juice
  • 1 teaspoon ground cumin plus more for carrots
  • ½ teaspoon sea salt plus more for carrots
  • 3 tablespoons olive oil
  • Parsley pesto for serving

Instructions

  • Preheat the oven to 200°C (400°F). Peel the carrots if you'd like, and place onto a baking sheet. Add a teaspoon of oil and a pinch each of cumin and salt.
    5 small carrots, 1 teaspoon oil
  • Roast the carrots for about 25 minutes, or until tender and lightly golden. Set aside to cool slightly. Reserve one carrot for topping.
  • Add the remaining roasted carrots, chickpeas, tahini, garlic, lemon juice, cumin, and salt to a food processor fitted with the blade attachment. Blend until a slightly chunky paste forms, adding a splash of water if needed.
    ¼ cup tahini, 3 cloves garlic, 4 tablespoons lemon juice, 1 ½ cups cooked chickpeas, 1 teaspoon ground cumin, ½ teaspoon sea salt
  • Add the oil in a slow stream while blending the hummus. Once all of the oil is added, it should be smooth and creamy looking.
    3 tablespoons olive oil
  • Garnish with the remaining carrot, chopped into rounds, and plenty of parsley pesto. Serve immediately or refrigerate until ready to use.
    Parsley pesto

Notes

This makes about 2 cups of hummus.

Nutrition

Calories: 215kcal