Roasted Carrot Hummus

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1 pound carrots, scrubbed well (no need to peel) and cut into 1-inch pieces

3 cloves garlic, unpeeled

1 (15 oz.) can of chickpeas, drained and rinsed

1/4 cup olive oil + additional olive oil for serving

3 tablespoons tahini 

1/2 teaspoon paprika 

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

Juice 1 lemon

1/4 cup ice cold water


Preheat the oven to 400 degrees F.

On a baking sheet, toss the carrots and garlic cloves with a couple tablespoons olive oil, kosher salt and pepper. Roast until carrots are tender and lightly caramelized, stirring halfway through, about 25 - 30 minutes. Remove from the oven and let cool until warm. Peel garlic cloves. You can do this step in advance the day before and refrigerate until ready to whip up you hummus. 

In food processor, combine the roasted carrots and garlic with chickpeas, tahini, lemon juice, cumin, paprika, salt and olive oil.  Process to combine, stopping to scrape down the sides of the bowl as necessary. With processor running, slowly add 1/4 cup ice cold water and puree until smooth. Transfer to a serving bowl.  Drizzle with additional olive and sprinkle of paprika to serve.