Description
Roasted Carrot Hummus is a creamy, smoky, and vibrant Mediterranean dip made with tahini, chickpeas, harissa, and sweet roasted carrots. It’s healthy, easy, and perfect for snacking or entertaining.
Ingredients
• 1 (15 oz) can chickpeas, drained (reserve liquid)
• 4 medium carrots, scrubbed and chopped
• 2 tablespoons olive oil, plus more for roasting
• 1/3 cup tahini paste
• 1 garlic clove, minced
• 1 teaspoon sumac
• 1/2 teaspoon cumin
• 1–2 teaspoons harissa paste
• Juice of 1 lemon
• Kosher salt, to taste
• Chopped parsley, for garnish
• 2 tablespoons crushed pistachios, for garnish
Instructions
1. Preheat oven to 425°F (220°C).
2. Toss chopped carrots with olive oil and salt, and spread on a sheet pan.
3. Roast for 40 minutes until fork-tender and slightly charred. Let cool slightly.
4. In a food processor, combine roasted carrots, chickpeas, tahini, garlic, cumin, sumac, harissa, lemon juice, and a pinch of salt.
5. While blending, drizzle in olive oil until mixture is smooth and creamy.
6. Add reserved chickpea liquid, one tablespoon at a time, to adjust consistency.
7. Taste and adjust seasoning with more salt, lemon juice, or harissa.
8. Serve in a shallow bowl, drizzle with olive oil, and garnish with parsley and pistachios.
Notes
– For a spicier hummus, increase the harissa paste.
– Sumac adds a tangy lemon note, but can be swapped with lemon zest.
– Store in the fridge for up to 5 days in an airtight container.
– If too thick, use ice water or chickpea liquid to thin.
– Pairs well with pita, veggies, or as a sandwich spread.
- Prep Time: 10
- Cook Time: 40
- Method: Oven, Food Processor
- Cuisine: Mediterranean