Roasted Carrot Hummus
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Cooking is fun, especially if someone has a creative side 🎨. It allows you to express your inner self through a combination of ingredients and flavors. It provides an opportunity to take a classic and transform it into a new, elevated dish.
 
Besides its religious significance, what comes to mind when Easter is mentioned? It’s an event for families to gather. There are Easter eggs, bunnies, carrots, chocolate, and baby chicks 🐣 along with roasted lamb or glazed ham. Oh, and let’s not forget the hot cross buns!
 
When having guests over, hors d’oeuvres, mezze, and/or bouchées 🍣 are a must-have. These shareable dishes are perfect to serve prior to dinner. On the website, there’s a wide selection of them, like Russian Deviled Eggs, Brie en Croûte, Shrimp Bruschetta, some tea sandwiches, Croquetas de Jamón, and so on.
 
Dips are also another tasty option. I think of Jalapeño Bacon Cheese Dip, Middle East Labneh, Six Layer Chip Dip, Olive Tapenade, Crab Artichoke Pepper Dip 🦀, Middle East Muhammara, Baba Ghanoush, Pumpernickel Spinach Dip, etc.
 
One that fits perfectly for Easter 🐰 is my Roasted Carrot Hummus! With a smooth, creamy texture, this recipe is a delicious twist on a classic! It has a gorgeous combination of smokiness, sweetness as well as earthiness. It’s elegant, colorful, and sets the tone for the event…
 
I have always enjoyed hummus since the first bite I had back in the early ‘80s. From the traditional recipe, I turned this popular Middle Eastern into Roasted Red Pepper Hummus, Pesto Hummus 🍃, Beet Hummus, and also Sweet Potato Hummus.
 
Like any of them, this Roasted Carrot Hummus is super easy to make. What takes a little more time is the carrots. After slicing them as evenly as possible, they’re roasted in the oven until tender. The best way to test their doneness is by using a pointy knife 🔪. If there’s no resistance, they’re ready.
 
After adding all the ingredients to the bowl of a food processor and blending them, the texture will probably be smooth but dry. To remedy this, I l pour in some vegetable broth to moisten the mixture. I normally go for a couple tablespoons. It’s not an exact science 🧪, but I’m sure you’ll figure out how much you need.
 
This Roasted Carrot Hummus is a great dish to serve for this upcoming event. Easy to prepare, it’s a healthy way 💚 to satisfy hunger without ruining the appetite for dinner. Drizzle on some olive oil and sprinkle chopped pistachios on top, serve this elegant dip with crackers, naan, crostini, and crudités…
Bon Appétit! 🍽
 
Check out these other amazing hors d’oeuvre, canapés and bouchées recipes… 😀
– Korean Meatballs
– Clams Casino
– Stuffed Dates with Gorgonzola
– Cognac Chicken Liver Pâté
– Oven Baked Jalapeño Poppers
– Asian Cucumber Salmon Rolls
– Baked Goat Cheese with Almonds
– Sardine Cups
– Pull-Apart Garlic Bread
and for even more dip recipes, click on this link… Recipe Category • Hors d’Oeuvres/Antipasto, Canapés/Dips
 

 
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Roasted Carrot Hummus

Roasted Carrot Hummus

Colorful, original and tasty, this healthy Roasted Carrot Hummus can be enjoyed as an appetizer or as a flavorful spread for sandwiches…
5 from 5 votes
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Servings 8

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Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 10 minutes

Ingredients
  

CARROTS

  • 4 cups carrots, peeled and sliced into 1/2-inch pieces
  • 2 tbsp. olive oil tips & tricks
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste

HUMMUS

  • 1 can (19 oz./540 ml) chickpeas, drained and rinsed
  • 1/2 cup tahini paste see Recipe
  • 2 large cloves garlic, roughly chopped
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 2 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 tsp. lemon zest
  • 2 to 3 tbsp. extra-virgin olive oil, or as needed plus more for garnish tips & tricks
  • 2 tbsp. low-sodium vegetable broth
  • 1 tbsp. chopped pistachios, for garnish

Directions
 

CARROTS

  • Preheat oven to 400ºF and line a baking sheet with foil, lightly greased; set aside.
  • In a bowl, place sliced carrots and drizzle on olive oil; season with salt and pepper.
  • Drop them onto the prepared baking sheet and transfer to the preheated oven. Roast until carrots are fork-tender, about 40 minutes.
  • Remove from the heat and allow to cool for 15 minutes.

HUMMUS

  • In the bowl of a food processor, add chickpeas, roasted carrot slices, tahini paste, garlic, cumin, smoked paprika, lemon juice and zest.
  • Place the lid on, and remove the food pusher. Pulse a dozen times before letting the machine run.
  • Slowly pour in 2 tbsp. olive oil through the feeder tube and then 1 tbsp. broth.
  • Stop the appliance; taste and adjust until consistency is smooth (it might need another tbsp. oil and broth).
  • Transfer hummus to serving bowl, drizzle olive oil on top and garnish with chopped pistachios.

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