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    Home » Recipes » Appetizers

    Roasted Carrot Hummus

    Published: Sep 11, 2020 · Modified: Jul 26, 2023 by Cinde LittleThis post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    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.

    Contents show
    1 6 Ways To Use Tahini
    2 PIN for later...
    3 Canned Chickpeas and How To Use Leftovers
    4 Get The Tools
    5 More Recipes - Roasted Vegetables
    6 Roasted Carrot Hummus
    6.1 Ingredients
    6.2 Instructions
    6.3 Notes

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

    6 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

    PIN for later...

    Roasted Carrot Hummus sprinkled with toasted pumpkin seeds

    This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

    Canned Chickpeas and How To Use 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 but sometimes I'm stuck with half a can of chickpeas.

    My best tip is to make a quick snack of 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.

    • A food processor
    • Any inexpensive immersion or hand blender
    • A high end blender like a VitaMix (which I do not own)

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


    More Recipes - Roasted Vegetables

    Click on the text on the image(s) to go to the recipe/blog post.

    A serving dish of naturally gluten free roasted root vegetables.
    Make a tahini drizzle for Roasted Root Vegetables
    A platter of high fibre Falafel Balls with Tahini Sauce garnished with fresh parsley and lemon wedges.
    Add hummus to any Middle Eastern inspired dishes like Falafel Balls
    A bowl with Lemony Hummus, surrounded by raw veggies, and a hand dipping a yellow pepper into the hummus.
    Lemony Hummus is another favourite
    A white bowl with rice, falafel balls, hummus and chopped vegetables with pomegranate dressing on the side.
    Middle Eastern Falafel Bowl
    Roasted Carrot Hummus in a round dish sprinkled with toasted pumpkin seeds and surrounded by garden carrots.

    Roasted Carrot Hummus

    Cinde Little
    Roasted Carrot Hummus is a twist on that chickpea dip everyone loves. It's a healthy, high fibre dip perfect any time.
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Canadian

    Ingredients
      

    • 2 small garlic cloves, minced
    • ½ cup drained chickpeas
    • ½ cup olive oil
    • ⅓ cup yogurt (I like 6% Greek yogurt)
    • ¼ cup tahini
    • 2 tablespoon lemon juice
    • 1 teaspoon cumin
    • 2 large carrots, cut and roasted*
    • GARNISH – toasted pumpkin seeds

    Instructions
     

    • Drizzle carrots with olive oil, sprinkle with salt and pepper. Bake in 400°F oven for 20-30 minutes until soft.
    • Turn on empty food processor and drop garlic in, let processor chop garlic for a few seconds then stop.
    • Add remaining ingredients and process until smooth, 1-2 minutes. Add 1-2 tablespoon water for the desired consistency.
    • Garnish with toasted pumpkin seeds and serve with raw vegetables and/or gluten free crackers.

    Notes

    *Roast carrots for dinner one night and save 2 to make this recipe.
    Keyword roasted carrot hummus
    Tried this recipe?Let us know how it was!

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