🙋🏻Ready for another Snack? A “Healthier” option for some of your Holiday Entertaining can never hurt. I mean, believe me when I say I will totally have an epic Cheese Board right next to the Hummus and Crudité Platter but, it’s nice to have options, right…
I posted a sneak of this recipe way back in October when I first made it and a lot of you messaged me for the recipe! Well, here it IS! 6 Weeks later🤣#Oops… Better late than never, I guess! I also had made a Roasted Beet Hummus recipe which I didn’t shoot but you could totally swap the roasted Carrots in here with Roasted Beets, delicious!! I also made this recipe a handful of times, tweaked it as I went, and checked in all my cookbooks to see what really make the best Hummus. Here is what I’ve concluded.
- Peel. Them. Chickpeas! Yup, you heard that right, remove the little skins on every one of those babies!! Time consuming? Well, I mean it took me exactly 16 minutes and 24 Seconds. Look, I have proof🤭. Am I a slow chickpea peeler? I might have stopped to give Max a treat and take a few sips of coffee in that time so let’s say give or take, 15 minutes ISH. Is it necessary? No. Is it worth it? Absolutely. You’ll have a much smoother Hummus by adding this step. And I mean it’s 15 minutes, turn on the Christmas Music, sip on some coffee (or Bubbles🍾🍾, which are acceptable at any time of the day in December! Right😉?) and Relax a little.
- Vitamix rather than Food Processor. When I say Vitamix that’s because it’s what I have at home but any high performance blender would be great. It really made a difference in “smoothness” and “fluffiness”. I preferred the texture 100%. If you don’t have a high performance blender, I would totally still make the recipe in the food processor but it may just take a few extra steps. I would start off by pulsing the roasting carrots with the EVOO, then add the chickpeas and other ingredients until smooth. You could also add a little extra EVOO or Water to help it out a little.
See the difference? I must say though, I wish it would be the opposite because it’s so much easier to make in the food processor with the removable blade. If you have one of those more recent Vitamix models the containers are a little wider so might be easier. Anywayssss 🙃 Moving. On.
- A lot of the Hummus recipes out there are made with dried Chickpeas which usually require soaking overnight and then cooking the next day. I usually forget to soak them and also, when I want to make Hummus, I wanna make it now. So, I always use canned Chickpeas. If you want to make them with the dried beans, go for it. Just use the same amount of cooked beans as I wrote in the recipe!
- Garlic. If you’re not into raw garlic, roast it with the carrots. Don’t peel the clove, just keep it in it’s little “jacket”. You’ll have a little individual roasted garlic clove. If you’re doing this, I would add like 3 extra cloves. I used that trick in my Roasted Tomato Salsa and it works great.
Besides all that, it’s delicious, the carrots add great sweetness and it so pretty right😍? If you wanna make that cute little garnish, just save a few of those roasted carrots, chop them up, mix them with some EVOO and fresh parsley and garnish the top of the Hummus. Serve it up with all the fresh veggies and pita wedges. YUM!
Oh, and by the way. #ThirstyThursdays are BACK for the Holidays🤩🙌🏻. Kicking it off with some Pomegranate Ginger Margaritas, Heck. YASSS!
Make this Hummus and BE excited for those Festive Margs!!!
This Delicious Roasted Carrot Hummus is a great snack for the Holidays when you don’t want to sacrifice taste but want a healthier option. Serve with chopped Veggies and Pita wedges.
For the Roasted Carrots
- 2 Cups Peeled and Chopped Carrots, 1 inch peices
- 2 TBSP EVOO
- Salt & Pepper
- Optional: Ground Cumin
For the Hummus
- 1 – 19oz Can of Chickpeas* (skins peeled off if possible)
- 1/4 Cup Freshly Squeezed Lemon Juice, about 2 Lemons
- 1/4 Cup EVOO
- 1/4 Cup Tahini
- 2-4 TBSP Cold Water (I used 4 TBSP)
- Zest of 1 lemon (Zest before juicing)
- 1 Large Garlic Clove* grated or roasted with the carrots (see notes)
- 1/2 Tsp Salt
- Freshly Ground Pepper
- Fresh Parsley for garnish, Veggies & Pita Wedges for serving
For the Roasted Carrots:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside until ready to use.
- Peel and chop the carrots. Spread on prepared baking sheet, drizzle with EVOO, season with salt and pepper (add cumin if desired).
- Roast in the oven for 25-30 minutes until lightly browned and fork tender.
- Remove from the oven and let cool completely.
For the Hummus:
- In the container of a high performance blender* (such as Vitamix, Blendtec, Etc…), add the roasted carrots along with the EVOO and give it a few pulses to brake them down a bit.
- Add the peeled chickpeas, lemon zest, grated garlic, lemon juice, water, Tahini, salt, pepper and blend. Use the tamper to help combine everything together. Blend for a few minutes until the hummus is smooth. You might want to stop halfway and scrape down the sides with a spatula.
- Transfer the Hummus to a bowl, serve immediately or store in the fridge for up to 5 days for later uses.
*If you are not a fan or raw garlic, you could totally add the garlic clove (still in it’s little jacket/skin) along with the carrots while roasting. The garlic will develop a much sweeter flavour. If you do this, add a few extra cloves.
**Peeling the Chickpeas. Is it necessary? No. Is it worth it? Yes! You will have a much smoother texture with adding this step.
***If you don’t have a High Performance Blender. No worries. A Food Processor will do the trick. The Hummus might not be as smooth but it will still taste delicious. I would suggest starting with the carrots and EVOO. Pulse that together until smooth than add the remaining ingredients. You can always add a little extra EVOO or Water as needed.
****For the garnish on top, I simply reserved a few of the roasted carrots. I chopped them up and mixed them with some chopped fresh parsley, EVOO and Salt & Pepper.
Keywords: Hummus, Roasted Carrots, Roasted Carrot Hummus, Snack, Holiday Snack, Appetizers