Roasted Carrot Hummus

Speaking of carrots… today I’m sharing one of my absolutely favorite recipes of all time. Seriously! It is that good. Whenever I have people over and want an extra yummy dip that is delicious with crackers or veggies or bread, I make this Roasted Carrot Hummus and it is always a hit. The roasted carrots take the place of the chickpeas that traditionally are found in hummus, and roasting them with whole spices gives this dip an irresistibly nutty and fragrant flavor.

ROASTED CARROT HUMMUS

INGREDIENTS

  • 3 cups peeled carrots, sliced into 1/2" rounds

  • 4 whole cloves of garlic

  • 1/2 teaspoon whole coriander seeds

  • 1/2 teaspoon whole cumin

  • 6 tablespoons olive oil, divided

  • 1/4 cup tahini

  • 1 tablespoon apple cider vinegar (or lemon juice)

  • Kosher salt, to taste

  • Freshly ground pepper, to taste

PREPARATION

  • Preheat oven to 400F.

  • Combine the sliced carrots, whole garlic cloves, whole coriander and cumin seeds, a pinch of salt, and 4 tablespoons olive oil together on a rimmed baking tray, and toss with your hands to coat the carrots with the spices.

  • Bake in the oven until the carrots are tender, around 30 minutes, tossing once halfway through cooking. Watch the garlic to make sure it doesn't burn.

  • Place the cooked carrots + garlic in the bowl of your food processor. Add the tahini, 2 tablespoons olive oil, apple cider vinegar (or lemon juice), and 1/4 teaspoon salt and a few grinds of pepper. Process until smooth – I usually add another tablespoon or two of olive oil to get the right consistency. Taste and adjust seasoning as needed – I usually add another 1/4 teaspoon salt. Enjoy!