Oh, how we love hummus. Dippable, spreadable, eat straight-outta-the-tub-with-a-spoon-able, hummus is one of our favorite snack foods. While we mostly use it as a little extra somethin’ for our mid-afternoon second lunch, I’ve recently gotten into mixing this dip with a bit of lemon juice and water, and rebranding it as something like a creamy salad dressing.
When we’re just using it as a dip, we like to switch it up from the ho-hum standard of chickpeas, lemon juice, garlic, and tahini, to something a little more jazzed up – like this roasted carrot version!
When I was a kid, I hated cooked carrots. You know what I’m talkin’ about – soggy, mushy rounds of orange that you would get in that abomination labeled “vegetable medley” as a side to your chicken tenders. Gross.
As I got older, I had life-changing (okay, that’s an over-exaggeration) experience of the caramelized tender-crisp goodness of roasted carrots. The subtle sweetness of the carrots and the roasted char pair well with not only the warm and spicy coriander, cumin and smoked paprika, but with the traditional flavors hummus.
Bring this roasted, spiced carrot hummus to your holiday parties. I’m sure your host will appreciate this over the listeria laden store-bought stuff (Google listeria recall on hummus…Gross!) and be a hit as a sophisticated, but easy to make appetizer. Enjoy!
Spiced Roasted Carrot Hummus:
- 1, 15 oz. can chickpeas
- 4-5 small carrots, chopped into small, 2-3 inch pieces
- 1/4 cup tahini
- 1 clove of garlic
- juice from 1 lemon
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 4 tbsp olive oil, divided
- parsley, optional for garnish
- Preheat oven to 425°F.
- Toss carrots in 2 tbsp olive oil and salt/pepper. Roast on a baking sheet for 20-25 minutes, or until the carrots have softened.
- Combine all ingredients into food processor and blend.