Roasted Carrot-Cumin Hummus

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Roasted Carrot-Cumin Hummus

Roasted Carrot-Cumin Hummus

Roasted Carrot-Cumin Hummus


4 medium carrots, peel and cut into 4” chunks (if organic, just wash and leave peel on)

1 head of garlic, cloves separated and peeled

1 tbsp ground cumin

2 tbsp olive oil

salt to taste

1 16oz can of chickpeas

3 tbsp tahini

Juice from 1 lemon

pepper to taste

extra oil to garnish

cayenne pepper, garnish (optional)


Preheat oven to 400.

Toss the carrots, garlic, cumin and a good pinch of salt with the oil. Wrap in a packet of aluminum foil and roast until everything is soft, about 30-40 minutes.

Pour the contents of the foil packet into the food processor along with the chickpeas, tahini, lemon and a few grinds of pepper. Process until smooth.

Spoon contents into a serving bowl and top with a drizzle of oil and a few sprinkles of cayenne pepper.

Serve with raw veggies, pita chips or whatever dip-ables strike your fancy.

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