Roasted Carrot Hummus

Ooh My! You will adore this recipe roasted carrot hummus if you like savory snacks and creamy spreads that can be topped off with a variety of veggies and sprouts. This savory hummus recipe is is quick and easy to blend together and if you don’t have tie to roast the carrots, just shred some raw carrots and add a little sprinkling of dried herbs to ramp up the flavors.  For traditional hummus flavor keep the Mediterranean spices, but for a creative edge, try garlic with rosemary and thyme.

When roasting carrots, if you cut the carrots into similar size pieces, they will cook evenly within a set time. when I roast vegetables I will typically roast a large quantity to have ready to use in other dishes or as sides. So fill up your baking sheet and get roasting, use a portion for this recipe.

To roast carrots, cut and toss with a little olive oil or to be oil-free, use broth or coconut aminos to coat the carrots. Sprinkle with salt and dried herbs and roast at 375-400 for 20-30 minutes. Length of cooking time will depend on the size of your pieces and the temperature.

When they are fork tender, they are ready. Use some in this recipe and save the remaining pieces for adding to a grain wellness bowl or even blended with some broth into a rich and creamy soup.

Roasted Carrot Hummus

A perfect dip or spread, packed with a nutritional punch and gentle sweetness.
Prep Time15 mins
Cook Time20 mins
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: carrots, chickpeas, dip, hummus, spread, tahini, white bean
Servings: 4
Author: Chef Kim

Equipment

  • food processor
  • knife
  • Blender (optional)

Ingredients

  • 3/4 cup roasted carrots mashed
  • 1 ½ cups or 1 can cooked chickpeas
  • 3 T tahini
  • 3 T lemon juice
  • 1 T cumin
  • 2-6 T water
  • 1 T olive oil optional
  • ½ tsp sea salt

Instructions

  • Carrots can be roasted or raw in this hummus.
  • To roast, cut carrots in half or in large chunks, toss with some olive oil or broth and place on a baking sheet. Roast at 400 for 20-30 minutes. (Roast a big batch to eat and keep out ½ cup for this recipe)
  • If using raw, shred the carrots before continuing.
  • Combine carrots, chickpeas and remaining ingredients in a food processor or blender and blend until smooth. Start with the least amount of water and add more water if needed, to reach the smoothness and consistency desired.
  • Transfer to a serving bowl to use as a dip or spread onto toast, tortillas or collard leaves and pile high with chopped vegetables and avocado and roll up to make wraps.
  • Store in a sealed container in the refrigerator for up to a week.

Warming Vegetable Curry

Add 1 chopped onion, 1 chopped carrot and two stalks of celery, chopped, to large high sided skillet or soup pan. Sauté until onions soften.

Chop a bunch of broccoli, separating florets from chopped stems. Chop 1 cup of cauliflower into small florets.

Gather 1/2 cup of red lentils, a can of diced tomatoes, a can of coconut milk and 1T of curry powder.

Add the chopped cauliflower and stems of broccoli to the pan along with the tomatoes, lentils and curry. Fill the tomato can 1/2 full with water and add to the pan and stir everything together. Then add the can of coconut milk. Full fat or lite can be used.

Stir together and bring to a simmer, cook uncovered for about 15 minutes. Then add the broccoli florets and cover the pan and cook for 5 minutes. The lentils and vegetable should be tender. When the vegetables are tender stir in 1/4 cup chopped cilantro and serve!! This fills the kitchen with a warm curry aroma and tastes fantastic.

The Versatile Carrot

Carrots are a favorite vegetable across the globe, enjoyed by children and adults.  It is packed with nutrients that have been researched and found to be beneficial specifically for eyesight and cardiovascular disease, colon cancer preventive and liver supporting.. Carrots can also be enjoyed in so many ways:  raw, steamed, grilled or roasted, or incorporated into either savory or sweet recipes. Here are a couple recipes for using these beneficial roots this spring. Let me know if you try them.

Coconut Carrot Cookies

  • 1cup sugar (coconut, maple crystals, cane, xylitol)
  • 1 1/4 cup shredded coconut
  • 1 1/4 cup oats
  • 1 1/4 cup oat flour (or rice or sorghum)
  • 1 tbs flax meal
  • 1 tsp grey or pink salt

Combine all these in a bowl and  mix well.

  • 1 cup shredded carrots or carrot pulp from juicing
  • 1/2 cup dairy free chocolate chips
  • 1/2 cup chopped walnuts or pecans
  • 6 Tbs elted coconut oil
  • 7 Tbs water
  • 2 tsp vanilla extract

Add carrots, chocolate and nuts to the dry ingredients. Drizzle in the oil, followed by the water and vanilla, mix well until all the ingredientsare incorporated and the mixture commes together. It is recommended to place mixture in the refrigerator for 30 minutes to help bind it together, making it easier to form the cookies.

Preheat oven to 325. Form dough into 1 inch balls and place on cookie sheet, flatten then slightly using the back of a spoon. Bake for 15-20 minutes until slightly browned and still moist. Remove fro oven and allow to cool on pan for a few minutes before transferring to a cooling rack. You can adjust cooking time if you like them more or less done. The dough can also be formed and frozen for quick-bake cookies.

For a savory carrot salad check out this recipe: Thai Carrot Noodles