Have you ever had carrot hummus? It is easy and delicious- and a nice change from traditional hummus! You can have this appetizer whipped up in no time and wow your family or guests with the fabulous, unique flavors. I am serving it for Easter, because carrots. :)
Carrot Hummus
6 carrots, washed and roughly chopped
1 can chick peas
1/4 cup tahini
2 TBSP olive oil
1 clove garlic
2 TBSP lemon juice
1 tsp cumin
salt and pepper to taste
1/3 cup water (add a little more if needed)
Preheat oven to 400 degrees (F).
Place chopped carrots in a medium bowl and toss with olive oil, salt, and pepper.
Roast carrots in oven until edges begin to brown and carrots are soft. This takes about 25-30 minutes.
Remove carrots from oven. Place all ingredients in a food processor, except water.
Pulse the ingredients to begin mixing it and then add 1/3 cup water to the mixture while the food processor is running. This will begin to smooth the hummus. Add a little more water, if needed, to get the desired consistency. Scrape the sides as you go to make sure the carrots are well-blended into the hummus.
When hummus is well-combined, transfer to a serving dish or bowl. Serve with chopped veggies, crackers, on a salad, on a sandwich, or with more carrots like my daughter does.
Side note- I love the flavor with arugula leaves and I like to put this hummus on a sandwich.
I also LOVE to serve this hummus with miniature vegetables and edible flowers from Gourmet Sweet Botanicals .
We have enjoyed the tiny veggies on salads and cooked as a vegetable medley. I use the flowers on anything I can! :)
Let me know what you think of roasted carrot hummus. I have really enjoyed the different flavor and uses. I especially love that my daughter likes it so much- she will eat all of the veggies with it even though her favorite is carrots! Enjoy!
Cheers,
Lydia xo
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