Roasted Carrot Hummus sprinkled with toasted pumpkin seeds is perfect for fall.

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Description

Roasted Carrot Hummus is a twist on that chickpea dip everyone loves. Hummus always has chickpeas and tahini which makes it a good source of dietary fibre, vitamins and minerals. In this recipe, the addition of roasted carrots adds another layer of flavour and shows you a variation for this popular dip.

Vegetable dips are an excellent way to add a variety of healthy foods into your diet. If you have a handful of favourite recipes you can make them one after another never getting tired of them.

More Ways To Use Tahini

Tahini is simply ground sesame seeds and is an essential ingredient in hummus. Every label reader knows there is variation among products so check. The tahini I buy has one ingredient, sesame seeds.

You can often find it in the deli not far from the store bought hummus. Once you have tahini in your fridge you’ll need more than one way to use it. Here are a few ideas:

  • Thin tahini with lemon juice or water and drizzle it over raw or roasted vegetables (like roasted carrots).
  • Make a tahini dip or dressing for a Buddha Bowl
  • In dressing or hummus for a Middle Eastern Falafel Bowl
  • Pomegranate Tahini Sauce for many Middle Eastern delights
  • Try the Middle Eastern eggplant dip called Baba Ghanoush
  • Experiment with different flavourings for hummus

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Roasted Carrot Hummus sprinkled with toasted pumpkin seeds

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Canned Chickpeas and Using Up Leftovers

I always keep canned chickpeas in my pantry to make hummus, vegetable stews, curries and even roasted chickpeas. I love recipes that use the whole can of anything (like this one does) but sometimes I’m stuck with half a can of chickpeas. My best tip is to make a quick snack, Roasted Chickpeas. You can follow that link to see the recipes or just toss them with some oil, salt and pepper then cook them alongside the carrots. Be sure to pat the chickpeas dry before tossing and add any additional seasoning after they come out of the oven.

Get The Tools

To puree anything you need a power tool for the job. I think a food processor makes the silkiest, smoothest hummus but a hand blender works too. If you have a fancy blender I’m sure that will also make beautiful hummus.

Let me know in the comments below if you tried this or created your own variation of hummus.


More Recipes – Roasted Vegetables

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Ingredients

2 small cloves garlic, minced
½ cup chickpeas
½ cup olive oil
⅓ cup yogurt
¼ cup tahini
2 Tbsp lemon juice
1 tsp cumin
2 large carrots, roasted (with oil, salt and pepper)*
GARNISH – toasted pumpkin seeds

Directions

1
Turn on empty food processor and drop garlic in, let processor chop garlic for a few seconds then stop.
2
Add remaining ingredients and process until smooth, 1-2 minutes. Add 1-2 Tbsp water if you prefer a thinner consistency.
3
Garnish with toasted pumpkin seeds and serve with raw vegetables or gluten free crackers.
4
ROASTING CARROTS – Ideally you roasted enough carrots for dinner and have 2 leftover to make this recipe. If not peel and cut carrots. Drizzle with olive oil, sprinkle with salt and pepper. Bake in 400°F oven for 20-30 minutes until soft.

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Ingredients

Directions

  • 2 small cloves garlic, minced
  • ½ cup chickpeas
  • ½ cup olive oil
  • ⅓ cup yogurt
  • ¼ cup tahini
  • 2 Tbsp lemon juice
  • 1 tsp cumin
  • 2 large carrots, roasted (with oil, salt and pepper)*
  • GARNISH – toasted pumpkin seeds
  1. Turn on empty food processor and drop garlic in, let processor chop garlic for a few seconds then stop.
  2. Add remaining ingredients and process until smooth, 1-2 minutes. Add 1-2 Tbsp water if you prefer a thinner consistency.
  3. Garnish with toasted pumpkin seeds and serve with raw vegetables or gluten free crackers.
  4. ROASTING CARROTS – Ideally you roasted enough carrots for dinner and have 2 leftover to make this recipe. If not peel and cut carrots. Drizzle with olive oil, sprinkle with salt and pepper. Bake in 400°F oven for 20-30 minutes until soft.