Roasted Carrot Hummus
This roasted carrot hummus is a great way to use up carrots plus high in protein and fibre. Try it as a spread in a loaded veggie sandwich or wrap or a dip for raw veggies!
Servings: 12 servings
Ingredients
- 2 cups chopped carrots about 5-6 carrots
- 1/2 tsp olive oil for roasting
- 1 19 oz can chickpeas rinsed and drained (2 cups)
- 1/4 cup tahini 60 g
- 1/4 cup lemon juice
- 3 cloves garlic
- 1/2 tsp cumin
- 1/2 tsp sea salt
- pinch of black pepper
- up to 2 tbsp water aquafaba or olive oil, if needed
Instructions
- Preheat the oven to 400 degrees F.
- Place the chopped carrots on a baking pan and toss with 1/2 tsp olive oil and a pinch of salt and pepper. Roast for 30-35 minutes until tender.2 cups chopped carrots, 1/2 tsp olive oil
- While the carrots are roasting, add the chickpeas, tahini, lemon, garlic, cumin to a food processor and mix until smooth. You can use a blender as well but it will take a bit more work to get it to blend.1 19 oz can chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 3 cloves garlic, 1/2 tsp cumin, 1/2 tsp sea salt, pinch of black pepper
- When the carrots have finished roasting, add to a food processor and blend into the rest of the ingredients.
- If it's too thick, use up to 2 tbsp water, aquafaba or olive oil to adjust the consistency, if needed. I added about 2 tbsp water. You may need a little more depending on the consistency of your tahini. Season with more salt, pepper or lemon as needed.
Notes
Store leftover hummus in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 2tbsp | Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Sodium: 165mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg