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Roasted Carrot Hummus

Save yourself a little time and just buy a 16 oz bag of baby carrots so you can skip the peeling and cutting step.

I sprinkled some pomegranate seeds on top for presentation purposes, but they actually add a nice refreshing little crunch! 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Sue

Ingredients

  • 4 large carrots (peeled, if not organic) ends trimmed, cut into 2 inch pieces
  • 5-6 cloves garlic, peeled
  • 2 tsp avocado oil Can substitute olive oil
  • 15 oz can garbanzo beans (chickpeas), drained and rinsed
  • 1/2 tsp ground cumin
  • 2 tsp maple syrup
  • 1 lemon, juiced
  • 1/3 cup olive oil
  • Kosher salt

Instructions

  1. Preheat oven to 425 degrees.  Toss carrots in 2 tsp avocado (or olive) oil.  Arrange in a single layer on parchment paper lined baking sheet. 

  2. Add garlic cloves and roast for approximately 25 minutes, turning carrots after 15 minutes. 

  3. Remove from oven and cool.

  4. Add carrots, garlic and remaining ingredients to your food processor.  Blend until smooth.  Taste test as you go and adjust seasonings, if desired.

  5. If you like your hummus a little thinner or smoother, add a little water or another teaspoon of olive oil.


  6. Serve room chilled or room temp.  Store in fridge.

Recipe Notes

 

You can always add tahini, of course for a more trditional hummus.