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Roasted Carrot Hummus in a round dish sprinkled with toasted pumpkin seeds and surrounded by garden carrots.

Roasted Carrot Hummus

Roasted Carrot Hummus is a twist on that chickpea dip everyone loves. It's a healthy, high fibre dip perfect any time.
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Course: Appetizer
Cuisine: Canadian
Keyword: roasted carrot hummus
Author: Cinde Little

Ingredients

  • 2 small garlic cloves, minced
  • ½ cup drained chickpeas
  • ½ cup olive oil
  • 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.