Roasted Carrot Hummus

This super simple hummus gets a holiday twist by adding sweet roasted carrots and finishing with a dash of cinnamon and honey.

Serve this with some fresh veggies and crackers as a fun and festive appetizer.

*This recipe, along with my Bacon Maple Brussels Sprouts and Sweet + Spicy Nuts, are all shown in the video below.

Print Recipe

5 from 2 votes

Roasted Carrot Hummus

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Ingredients

• 3-4 medium carrots about 10 ounces, peeled and chopped into hearty chunks
• 3 tablespoons plus 2 teaspoons extra virgin olive oil
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon turmeric
• 5 cloves peeled garlic
• 1 15-ounce cans chickpeas, drained and rinsed
• 1 tablespoon tahini
• 2 tablespoons fresh lemon juice
• 2-4 tablespoons water
• Kosher salt and pepper to taste
• *optional toppings: honey cinnamon, drizzle of extra virgin olive oil

Instructions

• Preheat oven to 425 F. Place carrots on a rimmed baking sheet and season with two teaspoon of olive oil, sweet paprika, turmeric, salt and pepper
• Roast until soft and tender 15-20 minutes, adding garlic cloves during final 10 minutes. Let cool.
• Meanwhile, place chickpeas in a food processor with remaining olive oil, tahini, lemon juice, and two tablespoons of water and blend. Add more water as needed until smooth.
• Once the carrots and garlic have cooled, add to processor and finish blending until smooth. Scoop into a bowl, drizzle with olive oil, honey and season with cinnamon. Serve with raw veggies, crackers, and/or chips.
• Hummus will keep in an airtight container in the fridge for up to 7 days.

Course: DIET, DINNER, snacks + starters

Cuisine: American, gluten free, low carb + keto, vegetarian