Spiced Roasted Carrot Hummus

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This spiced roasted carrot hummus adds sweet, earthy depth to a classic blend of chickpeas, tahini, lemon juice, and olive oil. Serve it with pita or roasted vegetables for a dish made to share.

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Prep Time:15

Cook Time:20

Total Time:35

Course: Appetizer, Main Course, Side Dish

Cuisine: Middle Eastern

Keyword: Carrots, Chickpeas, Cilantro

Season: Spring

Servings: as an appetizer or 4 as a main course

Calories: 190kcal

Author: Pascale Beale

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