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Roasted Carrot Hummus

March 24, 2019 By Jessica Braider 6 Comments

24 Mar
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Roasted Carrot Hummus
Roasted Carrot Hummus
A fun way to change up your usual hummus routine, while also getting more vegetables into everyone's diet.
Print Recipe
Dish Type Side Dish, Snack/Appetizer
Meal Type Company/Entertaining, Kid-Friendly, Lunch, Make-Ahead, Picnic
Special Diet Dairy-Free, Gluten-Free, Kosher, Nut-Free, Vegan, Vegetarian
season Fall, Spring, Summer, Winter
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 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
Dish Type Side Dish, Snack/Appetizer
Meal Type Company/Entertaining, Kid-Friendly, Lunch, Make-Ahead, Picnic
Special Diet Dairy-Free, Gluten-Free, Kosher, Nut-Free, Vegan, Vegetarian
season Fall, Spring, Summer, Winter
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 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
Print Recipe
Instructions
  1. Preheat oven to 400 degrees.
  2. 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!)
  3. Place the carrots and garlic in a baking dish and toss with oil. Season with a few pinches of salt and pepper.
  4. Roast until tender, approximately 25-30 minutes. Let cool for five minutes.
  5. 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.
  6. Drizzle with extra virgin olive oil, sprinkle a dash of paprika and garnish with parsley. Serve on crackers, or as crudité with veggies.
Recipe Notes

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Filed Under: Dairy-Free, Fall, Family Dinner, Gluten-Free, Kid Friendly, Make-Ahead, Nut-Free, Quick and Easy, Side Dish, Snacks and Appetizers, Vegan, vegetarian, Winter

Trackbacks

  1. How to Make Easy Snacks Without Cooking says:
    August 23, 2019 at 12:19 am

    […] of our favorite dips include: hummus (store-bought or homemade), ranch (store-bought or homemade), and sweet yogurt […]

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  2. Healthy Snacks for Any Craving says:
    April 8, 2020 at 12:34 pm

    […] hummus, baba ghanoush, or homemade ranch (see below) all have a lovely creamy quality that can be enjoyed […]

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  3. Healthy Road Trip Snacks | Uncategorized | The Scramble says:
    May 28, 2020 at 10:01 am

    […] grape tomatoes, Persian cucumbers, and celery sticks. And we often like to bring along a dip (hummus, ranch, tahini, guacamole) as […]

    Reply
  4. The Formula for a Healthy School Lunch says:
    July 23, 2020 at 1:39 pm

    […] thing that has helped a lot has been to include a dip such as hummus, ranch, or a quick yogurt […]

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  5. 30+ Out-of-the-Box Ideas for Healthy School Lunches says:
    July 23, 2020 at 2:30 pm

    […] Baby carrots, celery, sliced cucumbers, snap peas, red bell pepper strips and/or pita chips with hummus, ranch dressing, or other […]

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  6. 25+ Easy Holiday Appetizers says:
    October 23, 2020 at 11:20 am

    […] Roasted Carrot Hummus […]

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