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Roasted Carrot Hummus

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Roasted Carrot Hummus

Roasted Carrot Hummus

Jessica Braider
A fun way to change up your usual hummus routine, while also getting more vegetables into everyone's diet.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6 servings


  • 4 medium carrots
  • 2 cloves garlic peeled
  • 2 Tbsp. olive oil + additional to drizzle
  • 15 oz canned chickpeas or use 1 1/2 cups cooked chickpeas
  • 3 Tbsp. tahini
  • 1 lemon juiced
  • 2 tsp. ground cumin
  • Himalayan sea salt to taste
  • Fresh ground pepper to taste
  • Smoked paprika for garnish
  • fresh parsley roughly chopped, for garnish


  • Preheat oven to 400 degrees.
  • Cut carrots into 2” chunks. (If they’re organic, scrub the carrots and give them a good rinse. Leave the peel on as many nutrients are found in the skin!)
  • Place the carrots and garlic in a baking dish and toss with oil. Season with a few pinches of salt and pepper.
  • Roast until tender, approximately 25-30 minutes. Let cool for five minutes.
  • Combine the carrot mixture, garlic, chickpeas, tahini, lemon juice and cumin in a food processor. Process until well mixed. (If the hummus is too thick, add a bit of water or oil while the motor is running to achieve the desired texture.) Season with salt and pepper.
  • Drizzle with extra virgin olive oil, sprinkle a dash of paprika and garnish with parsley. Serve on crackers, or as crudité with veggies.


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