Description
Carrot Hummus is a vibrant and flavorful twist on traditional hummus, featuring roasted carrots blended with chickpeas, tahini, and a touch of harissa for a subtle spicy kick. This creamy dip is enhanced with fresh lemon juice, garlic, and olive oil, making it perfect for serving with pita chips and fresh vegetables as a healthy appetizer or snack.
Ingredients
Scale
Vegetables and Chickpeas
- 12 oz. carrots, peeled and quartered lengthwise
- 1 (14.5-oz.) can chickpeas, drained
- 1 garlic clove, finely chopped
Oils and Sauces
- 3 Tbsp. extra-virgin olive oil, divided, plus more for serving
- 3 Tbsp. tahini
- 1 Tbsp. harissa
Seasonings and Others
- 1 tsp. kosher salt, divided (or more to taste)
- 1/2 tsp. baking soda
- 3 Tbsp. fresh lemon juice, divided
- Toasted sesame seeds, for garnish
- Coarsely chopped fresh dill, for garnish
- Pita chips and assorted vegetables, for serving
Instructions
- Preheat and prepare carrots: Arrange a rack in the center of the oven and preheat to 425°F. On a baking sheet, toss the quartered carrots with 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt. Arrange the carrots cut side down and tightly cover the baking sheet with foil to retain moisture.
- Roast the carrots: Roast the covered carrots for 15 minutes, then remove foil and continue roasting for an additional 10 to 20 minutes, until the carrots are tender and lightly caramelized. Let them cool slightly and optionally trim off the most caramelized edges to avoid bitterness.
- Cook and soften chickpeas: While the carrots roast, place the drained chickpeas and 1/2 teaspoon of baking soda in a medium pot. Cover with water and bring to a boil over medium-high heat. Reduce to low and simmer for 10 to 15 minutes, stirring occasionally, until the chickpeas start to break down. Drain and rinse thoroughly in a fine mesh sieve to remove baking soda residue.
- Prepare the hummus base: In a food processor, combine chopped garlic and 2 tablespoons of fresh lemon juice. Let sit for 5 minutes to mellow the garlic flavor and allow infusion. Add tahini, harissa, and 1/2 teaspoon kosher salt and process for about 30 seconds until smooth.
- Add chickpeas and carrots: Add the cooked chickpeas and roasted carrots to the food processor and blend for 3 to 4 minutes until fully combined and smooth.
- Finish the hummus: With the motor running, slowly stream in the remaining 2 tablespoons of olive oil until the mixture is smooth, creamy, and whipped. Taste and adjust seasoning with additional salt and lemon juice as needed.
- Serve: Transfer the hummus to a serving bowl. Drizzle with extra olive oil, then sprinkle toasted sesame seeds and fresh dill on top. Serve alongside pita chips and an assortment of fresh vegetables.
Notes
- Roasting the carrots brings out their natural sweetness and adds depth to the hummus flavor.
- Baking soda helps soften the canned chickpeas quickly, improving the creamy texture of the hummus.
- You can adjust the amount of harissa based on your preferred spice level.
- Letting garlic soak in lemon juice helps mellow the raw harshness and adds a subtle brightness.
- Use fresh lemon juice for the best flavor and acidity balance.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
- This hummus is delicious as a dip or spread on sandwiches and wraps.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Keywords: carrot hummus, roasted carrot dip, Mediterranean appetizer, vegetarian dip, healthy hummus recipe
