Ingredients
Scale
- 1 pound carrots, peeled and chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 2–3 tablespoons lemon juice, or more to taste
- 1–2 cloves garlic, minced
- 2–3 tablespoons water, or more for desired consistency
- Optional garnishes: olive oil, paprika, fresh parsley
Instructions
- Preheat your oven to 400°F (200°C). Toss the chopped carrots with olive oil, salt, and pepper on a baking sheet.
- Roast the carrots for 20-25 minutes, until tender and slightly caramelized.
- In a food processor, combine the roasted carrots, chickpeas, tahini, lemon juice, garlic, and water.
- Process the mixture until smooth and creamy, adjusting consistency with water as needed.
Notes
- This hummus can be served with pita, vegetables, or on sandwiches.
- Add red pepper flakes for a spicy kick.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg