And another hummus flavor to try. I want to share a recipe for Roasted Carrot Hummus with you. As much as I love Roasted Red Pepper Hummus from my last blog, I honestly didn’t think that carrot hummus could top it. It couldn’t be as flavorful, right? But, happy to report, it is. It might just surpass my love for Roasted Red Pepper. Give it a try and see what you think.
ROASTED CARROT HUMMUS
Makes about 2 1/2 cups
3 carrots cut into 1-1/2 inch chunks
olive oil to coat
1/8 tsp. each cumin, paprika, oregano, and onion powder, mix well
1 can (15.5 oz.) garbanzo beans
1/4 cup tahini
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
2-3 cloves garlic, minced
1/2 tsp. paprika
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried parsley flakes
1. Prepare a baking sheet with parchment paper. Place carrots on sheet and sprinkle with olive oil and the spice mixture to taste (you may not use all of the spice mixture), toss to coat. Bake in a preheated 400 degree oven 30 minutes, until carrots are slightly browned and softened. Let cool to room temperature.
2. Meanwhile, add garbanzo beans, tahini, olive oil, lemon juice, garlic, paprika, salt, pepper and parsley into a food processor. Add carrots when cooled. Process for about 4 minutes until desired smoothness, stopping to scrape down sides a couple of times.
Although you can serve right after making, homemade hummus is best refrigerated and served the next day, giving it time to combine flavors and set up. It will keep refrigerated up to two weeks. To serve, sprinkle with a dash of olive oil and serve with fresh veggies and pita wedges. Also, try as a spread with a wrapped sandwich, or even as a base sauce for pizza instead of marinara—I tried it, and it’s fantastic!