Carrot Hummus Dip


When you want a hearty hummus but don't have tahini on hand, you can whip up this dip comprised of roasted carrots and canned chickpeas.

For the carrots:
  • 1 1/2 lbs carrots, peeled
  • 2 Tbs olive oil
  • 1 tsp kosher salt
For the dip:
  • 1 tsp minced garlic
  • 1 can chickpeas, drained and rinsed
  • 2 small lemons, juiced
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 - 3/4 c olive oil
Preheat oven to 350 and line a baking sheet with aluminum foil.

Peel the carrots, and cut off both ends of it. Cut into approximately 1-inch long slices, cutting any extra-thick slices in half across the middle. Toss the carrot chunks with olive oil and salt. Add them to the baking sheet. Roast about an hour without disturbing them.

When the carrots are done, put the chunks into a large food processor or blender. Add the garlic, chickpeas, lemon juice, and spices. Start to blend on low, pouring in the olive oil slowly until you get a smooth texture, scraping down the sides as needed.

Taste, and add more lemon juice or salt as needed. Store in the refrigerator. 

Top with crushed peanuts and cilantro, and serve with crackers.

Mix it up:
  • Blend in 2 Tbs of peanut butter for another layer of flavor
  • Don't like cilantro? Top with parsley!
Carrot Hummus Dip

Carrot Hummus Dip

Yield: 10
Author: Mallory
Prep time: 10 MinCook time: 1 H & 5 MTotal time: 1 H & 15 M

Ingredients

For the carrots:
  • 1 1/2 lbs carrots, peeled
  • 2 Tbs olive oil
  • 1 tsp kosher salt
For the dip:
  • 1 tsp minced garlic
  • 1 can chickpeas, drained and rinsed
  • 2 small lemons, juiced
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 - 3/4 c olive oil

Instructions

  1. Preheat oven to 350 and line a baking sheet with aluminum foil.
  2. Peel the carrots, and cut off both ends of it. Cut into approximately 1-inch long slices, cutting any extra-thick slices in half across the middle. Toss the carrot chunks with olive oil and salt. Add them to the baking sheet. Roast about an hour without disturbing them.
  3. When the carrots are done, put the chunks into a large food processor or blender. Add the garlic, chickpeas, lemon juice, and spices. Start to blend on low, pouring in the olive oil slowly until you get a smooth texture, scraping down the sides as needed.
  4. Taste, and add more lemon juice or salt as needed. Store in the refrigerator.
  5. Top with crushed peanuts and cilantro, and serve with crackers.

Calories

172.62

Fat (grams)

11.75

Sat. Fat (grams)

1.60

Carbs (grams)

15.36

Fiber (grams)

4.83

Net carbs

10.53

Sugar (grams)

4.16

Protein (grams)

3.31

Sodium (milligrams)

393.24

Cholesterol (grams)

0.00