Creamy Roasted Carrot Hummus With Garlic and Tahini (Easy + Healthy!)
u003cstrongu003eAPPROXIMATE MACROS (excluding roasted chickpea topping) for 5 large servings.u003cbru003ecalories:u003c/strongu003e ~145 kcalu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~5gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~16gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~6gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~4gu003cbru003eu003cstrongu003esugar:u003c/strongu003e ~3g
Servings 4 servings
Calories 145kcal
Ingredients
- for the hummus: 3 large carrots, peeled and chopped 1 tbsp olive oil 1–2 cloves garlic, minced 1 (15 oz) can chickpeas, drained and rinsed (reserve a few for topping) 2 tbsp tahini juice of 1/2-1 lemon depending on how much you like 1/2 tsp ground cumin 1/2 tsp onion powder 1/3 cup cold water or vegetable broth (add more as needed for texture) sea salt and black pepper, to taste for topping: roasted chickpeas (air fried or baked until crisp). 400 degrees, 20 minutes, flip halfway through. chopped fresh parsley drizzle of olive oil extra sprinkle of paprika or cumin, if desired
Instructions
- roast the carrots: preheat oven to 400°f (200°c). toss chopped carrots with olive oil, a pinch of salt, and the minced garlic. spread on a baking sheet and roast for about 22-25 minutes until soft and slightly caramelized. set aside a few pieces for topping.
- blend the hummus: in a food processor, add the roasted carrots (except the ones set aside), chickpeas, tahini, lemon juice, cumin, paprika (if using), salt, and pepper. blend until smooth, adding cold water/veg broth a tablespoon at a time to get your desired consistency.
- adjust seasoning: taste and adjust with more lemon, salt, or tahini as needed. assemble: spoon hummus into a bowl. swirl with the back of a spoon, then top with roasted carrot chunks, roasted chickpeas, chopped parsley, and a drizzle of olive oil. serve with your favorites and enjoy.