Roasted Carrot Hummus with garlic powder, chilli powder, cinnamon, paprika and sea salt. Warm spicy flavours balanced out with a slightly sweet undertone.
Alright, I know it’s only been about 5 minutes since the last time I shared a hummus recipe, but some things just need to be done, ya know?
A new month. A new hummus.
I should really make that a thing.
Today’s Roasted Carrot Hummus is inspired by a recipe from the Forest Feast for red roasted carrots.
It’s the easiest recipe in the world and it’s so tasty. Basically you just mix together a few spices in a bowl and then sprinkle the mixture over sliced carrots and roast. It’s nothing too fancy, but it really packs in a load of flavour. Those kinds of recipes are always the best ones.
As I was eating my breakfast one morning trying to figure out what I was going to eat for lunch (as you do) I knew I wanted something with hummus, but I didn’t know what. After I stumbled across the recipe for the roasted carrots I knew a roasted carrot hummus was in my future. Spread over a tortilla and topped with veggies to make a queso-less quesadilla. So good.
While this recipe does take one or two more steps than the roasted carrots it’s still every bit as easy so delicious! Once you’ve finished roasting just pop the carrots in a blender or food processor and blitz until smooth.
- 2 medium sized carrots sliced, you don't need to be exact in measurement here
- 4 tablespoons sesame seed oil, divided
- 1 teaspoons cumin
- 1 teaspoon chilli powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 can 15 ounces of chickpeas drained & rinsed*
- 3 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- Preheat oven to 400°F/200°C.
- Spread the sliced carrots across a medium sized baking sheet. Drizzle 1 tablespoon of the sesame seed oil over the carrots and toss the carrots around to coat in oil.
- In a small bowl mix together the cumin, chilli powder, paprika, garlic powder, cinnamon and salt. Sprinkle about half of the spice mixture over the top of the carrots and stir to coat everything evenly.
- Transfer the carrots to the oven and roast for 15 minutes. After they're done roasting take them out of the oven and let cool slightly on the baking rack for at least 5 minutes before blending.
- Put the chickpeas, roasted carrots, lemon juice, and left over spice mix in a food processor or blender and pulse until the mixture starts to become smooth. With the motor running, slowly pour the remaining sesame seed oil and blend until smooth.
- If the hummus is too thick for your liking, add water 1 tablespoon at a time until it's the right consistency.
- Store leftover hummus in an airtight container for up to four days.