Roasted Carrot Hummus
A good vegan dip!
Servings: 8 (1/2 cup each)
Ingredients
- 1 lb (500 g) carrots, cut into 2-inch (5 cm) slices
- 6 tablespoons (90 ml) olive oil, divided
- ¼ teaspoon (1 ml) salt, divided
- ¼ teaspoon (1 ml) ground black pepper, divided
- 1¾ cups (425 ml) low-sodium canned chickpeas, drained and rinsed
- 1 clove garlic, crushed
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 teaspoon (5 ml) ground cumin
- ½ teaspoon (2 ml) smoked paprika
- ½ teaspoon (2 ml) chili powder
Instructions
- Preheat oven to 425℉.
- In a medium bowl, combine carrots, 2 tablespoons of the olive oil, ⅛ teaspoon of the salt, and ⅛ teaspoon of the pepper; toss to coat. Transfer carrot mixture to a baking sheet, in a single layer.
- Bake carrot mixture until slightly browned, about 15 minutes. Remove from oven and let cool slightly.
- In a blender, combine roasted carrots, chickpeas, garlic, lemon juice, cumin, paprika, chili powder, remaining ⅛ teaspoon of salt, and remaining ⅛ teaspoon of pepper. Blend on high-speed until smooth. With blender running on low speed, slowly add remaining olive oil, and pulse until smooth.
- Transfer to a dip bowl, and serve immediately, or store in an airtight container in refrigerator for up to 4 days.
Notes
You can swap the chickpeas for white beans, such as great northern or cannellini.
Serve this dip with vegetables, crackers, or crusty bread.
