{"id":4683,"date":"2024-02-10T17:52:06","date_gmt":"2024-02-10T17:52:06","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4683"},"modified":"2026-01-01T19:29:05","modified_gmt":"2026-01-01T19:29:05","slug":"roasted-carrot-hummus","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/roasted-carrot-hummus\/","title":{"rendered":"Roasted Carrot Hummus"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Roasted Carrot Hummus<\/span><\/h2>\n
<\/div>\n
A good vegan dip!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>8<\/span> (1\/2 cup each)<\/span><\/span><\/div>\n\n
Author: <\/span>Toby Amidor, from “Up Your Veggies”, by Toby Amidor, Robert Rose, Inc. \u00a92023<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> lb (500 g)<\/span> carrots, <\/span> cut into 2-inch (5 cm) slices<\/span><\/li>
  • 6<\/span> tablespoons (90 ml)<\/span> olive oil, <\/span> divided<\/span><\/li>
  • \u00bc<\/span> teaspoon (1 ml)<\/span> salt, <\/span> divided<\/span><\/li>
  • \u00bc<\/span> teaspoon (1 ml)<\/span> ground black pepper, <\/span> divided<\/span><\/li>
  • 1\u00be<\/span> cups (425 ml)<\/span> low-sodium canned chickpeas, <\/span> drained and rinsed<\/span><\/li>
  • 1<\/span> clove<\/span> garlic, <\/span> crushed<\/span><\/li>
  • 2<\/span> tablespoons (30 ml)<\/span> freshly squeezed lemon juice<\/span><\/li>
  • 1<\/span> teaspoon (5 ml)<\/span> ground cumin<\/span><\/li>
  • \u00bd<\/span> teaspoon (2 ml)<\/span> smoked paprika<\/span><\/li>
  • \u00bd<\/span> teaspoon (2 ml)<\/span> chili powder<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 425\u2109.<\/span><\/div><\/li>
    • In a medium bowl, combine carrots, 2 tablespoons of the olive oil, \u215b teaspoon of the salt, and \u215b teaspoon of the pepper; toss to coat. Transfer carrot mixture to a baking sheet, in a single layer.<\/span><\/div><\/li>
    • Bake carrot mixture until slightly browned, about 15 minutes. Remove from oven and let cool slightly.<\/span><\/div><\/li>
    • In a blender, combine roasted carrots, chickpeas, garlic, lemon juice, cumin, paprika, chili powder, remaining \u215b teaspoon of salt, and remaining \u215b teaspoon of pepper. Blend on high-speed until smooth. With blender running on low speed, slowly add remaining olive oil, and pulse until smooth.<\/span><\/div><\/li>
    • Transfer to a dip bowl, and serve immediately, or store in an airtight container in refrigerator for up to 4 days.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      You can swap the chickpeas for white beans, such as great northern or cannellini.<\/span>
      <\/div>\nServe this dip with vegetables, crackers, or crusty bread.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4680,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,2019,618,1714,2916,1715,140,696,697,1713,1712],"tags":[],"class_list":["post-4683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-appetizer","category-baked","category-dairy-free","category-dip-dish","category-gluten-free","category-side","category-snack","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/02\/upyourveggies_21-scaled-1.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4683"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4683\/revisions"}],"predecessor-version":[{"id":4691,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4683\/revisions\/4691"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4680"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}