Spiced Roasted Carrot Hummus
Ask any Middle Eastern chef or food writer about hummus and they will rhapsodize about its near-magical qualities. Good hummus, they’ll tell you, will draw people around the dinner table. It’s a dish that celebrates conviviality and communion, and I adore food that gathers people together. Traditionally made with mashed chickpeas, tahini, olive oil, lemon juice and garlic, this version has the addition of spiced roasted carrots, which gives the hummus a sweet, earthy fragrance. You can serve it simply with pita or with roasted vegetables to scoop up all that deliciousness. I encourage you to share this dish with all your friends.
Spiced Roasted Carrot Hummus
Ingredients
- 1 pound carrots, peeled and sliced into ½-inch pieces
- 4 shallots, peeled and chopped
- 4 tablespoons olive oil, extra virgin, divided
- 1½ teaspoons ras al hanout
- 1½ cups cooked chickpeas, rinsed and drained if from a can
- ¼ cup tahini
- 2 tablespoons lemon juice
- ¼ cup water, plus more to thin if necessary
- Cilantro, chopped, to garnish
Instructions
- Heat oven to 425°F.
- In a medium bowl, toss the chopped carrots and shallots with 2 tablespoons of olive oil and the ras al hanout. Spread evenly on a baking sheet lined with parchment and roast until the carrots are tender and lightly browned, 18 to 20 minutes. Toss the carrots halfway through cooking.
- In the bowl of a food processor, combine carrots, shallots, chickpeas, tahini, lemon juice and water. With the motor running, drizzle in the remaining 2 tablespoons of olive oil, stopping the machine to scrape down the sides as necessary. If the hummus is too thick, add a little more water or oil. The finished hummus will still have a slightly chunky texture.
- Spoon the hummus onto a serving plate, drizzle with extra olive oil and scatter chopped cilantro over the top.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
