Roasted Carrot Hummus
This roasted carrot hummus is a creamy, flavorful twist on classic hummus made with sweet roasted carrots, chickpeas, tahini, garlic, and lemon. It’s perfect for spring entertaining, Easter appetizers, or a healthy snack served with vegetables, pita, or crackers.
Instructions
- 1
Preheat oven to 425°F and prepare a medium sheet pan with parchment paper.
- 2
Add onion, carrot and 1 clove of garlic to the baking sheet. Spray with baking spray and then top with the cumin,smoked paprika and salt. Toss to coat.
- 3
Roast vegetables for 15-20 minutes until the carrots are soft and the onions start to crisp. Allow to cool.
- 4
Add roasted vegetables, chickpeas, tahini, white wine vinegar and remaining raw garlic clove to a food processor or blender; blend until smooth. Add liquid from chickpeas in 1TB increments to help bring together.
- 5
Spoon into a dish and top with a sprinkle of smoked paprika– serve with crudites!
Ago's Notes
- Adjust salt to taste based on your canned goods.
Trust the rhythm of the roast and the hummus will carry the warmth of the ingredients-serve with crusty bread or fresh veggies, and let the flavors linger.
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