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.
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.
Debbie Robinson says
I know the base of most hummus recipes is chickpeas, however, my family does not care for them. Is there a good substitute?
Thanks!
Dani says
I’ve seen people make hummus from edamame,maybe you can try thathttps://tinyurl.com/yav3m867
Shannon Marrie Musco says
I made your recipe but instead of carrots I had a Campbells Well Yes sweet corn and poblano sipping soup and used that instead. I know not as heathly but I had it on hand. I added the spices to the hummus since didn’t put them on the carrots and it was beautiful. Love this recipe.
Dani says
Yum! So great that you were able to use what you have at home, Shannon. So happy you enjoyed it!