CREAMY ROASTED CARROT HUMMUS
During a recent family outing to Top Golf while in Louisiana, I discovered an incredible roasted carrot hummus that I couldn't resist recreating once we arrived home.
Hummus, a staple in many Mediterranean diets, is a nutrient packed dip made from chickpeas, which are high in protein and fiber. It also includes tahini and olive oil, both rich in healthy fats.
My creamy roasted carrot version adds a unique, sweet flavor to this classic dish, offering both a delicious and nutritious option to dip naan or pita bread, veggies, or whole grain crackers in. The kids will even love it!
INGREDIENTS
For the Roasted Carrots
8 medium carrots (about 3 cups peeled and sliced into 1” chunks)
6 garlic cloves
1 tablespoon olive oil
For the Hummus
2 (540 ml / 19 oz cans) chickpeas & liquid reserved from ONE of the cans
½ cup tahini
¼ cup olive oil
2 lemons, juiced (6 tablespoons)
2 tsp cumin
1 tsp sriracha sauce
1 tsp honey
3/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp sea or kosher salt
7-9 ice cubes
Garnish Suggestions
Chili or olive oil, chopped dill or cilantro, red pepper flakes, crumbled feta
DIRECTIONS
Roast carrots: Preheat the oven to 400°F
Toss the carrots and garlic cloves with the oil and roast on a baking sheet for 30 to 35 minutes, or until tender and caramelized. Let cool.
Blend hummus: Add the chickpeas, reserved chickpea liquid, tahini, olive oil, lemon juice, sriracha, honey, cumin, ginger, coriander, salt, carrots, and garlic to a high-powered blender. Turn the blender on high for 30 - 45 seconds or until smooth. Add the ice cubes and blend again for 45-60 seconds. The addition of ice cubes makes the hummus much more creamy and deliciously airy. If your hummus is too thick, add more ice cubes.
Adjust salt, honey and spices to your taste preference.
To Serve: Transfer the hummus to a small serving bowl and garnish with desired toppings as suggested above. Serve with naan or pita bread, vegetables, or whole grain crackers.