If you liked the butternut squash hummus I posted, you will love this hummus too. I invented it out of necessity a few weeks back when I needed a colorful dip quickly and didn’t have butternut squash in the house. It is the same exact recipe as the squash, but with roasted carrots. It is a little less creamy, but just as flavorful!!!
Roasted Carrot Hummus
Prep Time: 10 minutes
Cook Time: 40 minutes (to roast the carrots)
Servings: 2 – 2 1/2 cups
- 2 – 3 lbs. carrots (I used about 10 medium sized carrots)
- 1 tbsp. olive oil
- 2 tsp. smoked paprika
- 1 tsp. salt
- 1 cup tahini
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1/4 tsp. cayenne pepper
- 2 tsp. salt (or more or less, depending on your taste)
- Pre-heat the oven to 400 degrees
- Cover a large cookie sheet with parchment paper.
- Wash and roughly slice carrots.
- Spread out carrots evenly on the pan.
- Drizzle a tbsp. of olive oil over them.
- Then, sprinkle the smoked paprika and salt over the carrots.
- With a large spoon, stir the squash to make sure it is coated. (Add additional oil or spices if not coated well)
- Bake in the oven for 35 – 45 minutes. Carrots should be tender, but not black on top.
- Remove from oven and cool slightly about 5 – 10 minutes.
- In a food processor, add the cooked carrots, tahini, olive oil, lemon juice, salt and cayenne pepper.
- Blend well to combine.
- Taste to check for consistency and flavor and adjust if needed by adding more oil or lemon juice or salt.
- Serve with crudité.
The hummus thickens in the frig, so you might need to stir in some additional tahini or lemon juice before serving.