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Roasted Carrot Hummus

A delicious dip for chips or vegetables. Try it on your favorite sandwich as a substitute for mayo or mustard! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Greek, Middle Eastern
Keyword: carrots, garlic, herbs
Season: Fall, Winter
Diet: Dairy Free, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 27kcal
Author: Mallory DeVries

Equipment

  • Blender or Food Processor

Ingredients

  • 4 carrots* roasted
  • 2 cans chickpeas
  • 1 tbsp tahini optional
  • 2 tbsp extra virgin olive oil more to achieve desired texture
  • 1 clove garlic*
  • juice of one lemon
  • 1 tsp salt more to taste
  • herbs* of choice

Instructions

  • Preheat oven to 400°F. Toss 3 or 4 large chopped carrots in oil and bake until soft (30 minutes or so). Add to blender/processor.
  • Add all ingredients to a blender or food processor except the olive oil. Pulse a bit and then turn it on low. Drizzle the olive oil in as the food processor runs until you achieve your desired texture.
  • Chill in the refrigerator.
  • Optional: To serve, drizzle high quality olive oil on top. Add additional seasoning with a sprinkle of paprika and chili powder.

Notes

Photography by Sierra Buchholz

Nutrition

Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg