Roasted Carrot Hummus
1 lb baby carrots cut in half
3-4 cloves garlic
4 tablespoon O&V Unflavored EVOO (plus more for serving) – See Chef Note
1 teaspoon cumin powder
½ teaspoon kosher salt
½ teaspoon pepper
3 tablespoons tahini
1 tablespoon chopped parsley or cilantro
1 lemon, juiced
Toasted and salted pepitas or sunflower seeds for garnish
Preheat oven to 400F. Toss carrots and garlic with the EVOO, cumin, salt and pepper. Roast for 20-25 minutes (stirring once).
Remove from the oven and cool slightly. Place carrots and garlic in a food processor with the tahini, parsley/cilantro, lemon juice. Process until smooth adding the ¼ cup chilled water one tablespoon at a time until you achieve the consistency you like. Season with salt and pepper to taste
Transfer to a bowl, drizzle with additional EVOO and garnish with pepitas and parsley/cilantro leaves. Serve with assorted vegetables, pita bread or oven toasted pita chips, and crackers.
Active time: 10 minutes Total Time: 50 minutes (including time to cool the cooked carrots)
- The Unflavored EVOO helps bring out the sweetness of the caramelized carrots. Sometimes, I substitute with our Moroccan Spice oil for a little more heat and spice or with our Blood Orange oil to add citrusy sweetness.
* The Unflavored EVOO enhances the sweetness of the caramelized carrots. You can substitute with another high-quality oil. Most high quality EVOO’s (with low acidity below 0.5) will withstand the 400F cooking temperature and remember that better quality ingredients yield tastier and healthier foods too.
Categories: Snacks & Sides, Vegetarian, Vegan, Gluten Free, Dairy Free, Carrot Hummus, Appetizer, Fall appetizer, Healthy Halloween Snack, Mediterranean Diet, Easy,
Wow. This dip is fantastic! My vegan friends will love it and the carnivores will, too! Thanks, Chef Veera, for this great appetizer recipe.
Thanks Susan. Hope you are enjoying it this weekend. Look out for an upcoming recipe that uses this hummus with another interesting twist!!
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