Restaurant-Style Roasted Carrot Hummus
This Roasted Carrot Hummus is ultra-creamy, savory, and packed with sweet, caramelized carrot flavor. Perfect as a dip, appetizer, or spread.
Servings: 6
Ingredients
- 1½ cups cooked chickpeas about 1 (15-ounce / 425 g) can, drained and rinsed
- 2 medium carrots about 5–6 oz (150–170 g), peeled and sliced
- 2 small garlic cloves
- 1 tablespoon olive oil for roasting
- ⅓ cup tahini
- 3 tablespoons fresh lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon kosher salt plus more to taste
- 3-5 tablespoons ice-cold water
- 1 tablespoon extra-virgin olive oil
For serving:
- extra-virgin olive oil, toasted sesame seeds or dukkah, chopped parsley, a few roasted carrot pieces, and optional Aleppo pepper.
Instructions
- Roast the carrots and garlic. Preheat the oven to 425°F (220°C). Toss the carrots with 1 tablespoon olive oil and a pinch of salt. Add the unpeeled garlic cloves and roast for 20–25 minutes, until the carrots are tender and caramelized. Let cool slightly, then squeeze the softened garlic from its skins.
- Whip the tahini. Add the tahini, lemon juice, roasted garlic, cumin, coriander, and salt to a food processor. Process for about 30 seconds. Add 2 tablespoons ice-cold water and blend again until pale and creamy.
- Add the carrots and chickpeas. Add the roasted carrots and chickpeas. Process for 2–3 minutes, scraping down the sides as needed.
- Adjust the texture. With the processor running, gradually add another 1–2 tablespoons ice-cold water until the hummus is smooth, light, and creamy. Blend in 1 tablespoon extra-virgin olive oil. Taste and adjust the lemon juice and salt as needed.
- Plate it restaurant-style. Spoon onto a wide shallow plate and use the back of a spoon to make a deep swirl. Drizzle generously with good olive oil and finish with sesame seeds, Aleppo pepper, parsley, and a few tiny pieces of roasted carrot.
Notes
- Roast until very tender: The carrots should be soft enough to easily pierce with a fork and lightly caramelized around the edges. This gives the hummus a sweeter, deeper roasted flavor and helps it blend smoothly.
- Use good-quality tahini: A smooth, runny tahini will give you the creamiest hummus and prevent it from tasting overly bitter.
- Don’t skip the ice-cold water: Add it gradually while blending. It helps lighten the tahini and makes a smooth, creamy texture. You may need slightly more or less depending on your tahini and chickpeas.
- Blend longer than you think: Let the food processor run for a few minutes for an extra-smooth, restaurant-style consistency, scraping down the sides as needed.
- For extra caramelization: Toss the carrots with 1 teaspoon honey before roasting. It enhances their natural sweetness without making the hummus taste sweet.
- Storage: Keep the hummus in an airtight container in the refrigerator for up to 4 days. It may thicken when chilled, so stir in a splash of cold water before serving if needed.
Nutrition
Calories: 199kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 216mg | Potassium: 259mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3420IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg