Roasted Carrot Hummus

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Roasted Carrot Hummus

Ingredients

  • 2 to 3 medium chopped into 1/2-inch pieces

  • 1 teaspoon olive oil

  • Pinch fine sea salt

  • 1 small garlic clove

  • 3 packed tablespoons chopped fresh dill, or more to taste

  • 1 can chickpeas. (reserve the liquid)

  • 1/4 cup tahini

  • 2 tablespoons fresh lemon juice, or more to taste

  • 4 tablespoons chickpea liquid or water, (more if needed)

  • 1 to 2 teaspoons untoasted sesame oil or light olive oil, to taste

  • 3/4 teaspoons fine sea salt, to taste

Directions:

  1. Preheat oven to 400°F and line a roasting pan with parchment paper.

  2. Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 30-35 minutes, until carrots are fork-tender and slightly blackened.

  3. Place the garlic and fresh dill into a large food processor. Process until minced.

  4. Drain the chickpeas over a small bowl, reserving the liquid.

  5. Next add the drained chickpeas, tahini, lemon juice, chickpea liquid/water (4T), oil, and salt. Process until smooth.

  6. When the carrots are ready, add them to the food processor

  7. Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or liquid/water depending on your preferences.

  8. Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil.