There was a hummus brand that made a roasted carrot hummus, however, I have not been able to find it. What’s a girl to do but make my own. This was delicious and could possibly be my favorite hummus yet! I served this with sliced veggies and Naan bread. I shared this dish with a friend and she really enjoyed it as well. So much so, she requested the recipe.
INGREDIENTS
- 1 can organic chickpeas
- 1 cup peeled, diced carrots
- 3 cloves of garlic
- 3-4 Tablespoons olive oil into the processor plus more for drizzling over veggies and garnish
- 2 Tablespoons tahini paste (sesame seed paste)
- 1 Tablespoon water
- 2 Tablespoons lemon juice
- 1 teaspoon hot sauce plus more to drizzle on the top (I used Cholula hot sauce)
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup roasted sunflower seeds (I found them already roasted and shelled in the grocery store)
- veggies and Naan bread for serving
DIRECTIONS
Preheat oven to 400 degrees. Spread the carrot slices and garlic cloves over a sheet pan that has been sprayed with non-stick spray. Drizzle olive oil over the vegetables and stir to coat them. Roast for 15-20 minutes. Allow to cool and remove skins from the garlic.
NOTE– This can also be done in an air fryer, air frying at 400 for 5-minute increments until the vegetables are soft.
Place all ingredients in a large food processor and process for a few minutes until you have the desired consistency. Scrape the processor sides down once or twice through this process. Remove to a serving dish, drizzle with olive oil, and more hot sauce if desired. Top with sunflower seeds.
Enjoy!
