Carrot Hummus Recipe

Carrots: Fresh and peeled, carrots add natural sweetness and a bright color to the hummus.

Chickpeas: Also called garbanzo beans, these provide a creamy texture and protein.

Tahini: A smooth paste made from sesame seeds that gives the hummus its rich, nutty flavor.

Olive oil: Adds smoothness and helps blend all the ingredients together.

Garlic: Fresh garlic gives a little kick and depth to the taste.

Ground cumin: A warm spice that adds earthiness to the hummus.

Salt: Enhances all the flavors in the dish.

Paprika: Sprinkled on top for a mild smoky flavor and a pop of color.

Roasting the carrots is a simple step that really makes a big difference in this Carrot Hummus recipe. Here’s how to get it just right:

1. Preheat your oven to 400°F (200°C). This gets it hot enough to cook the carrots evenly.
2. Chop the peeled carrots into similar-sized pieces so they roast at the same speed.
3. Spread the chopped carrots out on a baking sheet in a single layer. This helps them cook evenly and get a little caramelized.
4. Drizzle 1 tablespoon of olive oil over the carrots and toss them gently with your hands or a spoon to coat them well.
5. Roast for about 20 minutes, checking once or twice to make sure they’re getting tender but not burnt.

Roasting brings out the natural sweetness in the carrots, which adds a lovely flavor to the hummus. It also softens them so they blend smoothly with the chickpeas and other ingredients. If you skip roasting, the carrots might taste a little raw or be harder to blend.

When I first made this, I didn’t spread the carrots out enough, and they steamed instead of roasting. That made them mushy and less flavorful. Now, I always make sure they have enough space on the pan. Also, using a bit of olive oil helps the edges get a nice golden color, which adds a subtle roasted taste.

Once the carrots are roasted, blending everything together is a breeze, and the hummus turns out creamy and delicious. Roasting is a small step that really pays off!

• carrots - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and texture when roasted, making them a great alternative.

• chickpeas - Substitute with white beans: White beans have a creamy texture and mild flavor that works well in hummus.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter provides a similar creamy consistency and nutty flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fat content, making it a good replacement.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the other ingredients well.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can provide a different but pleasant twist.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the garnish, enhancing the flavor profile.

• Allow the carrot hummus to cool completely before storing. This prevents condensation, which can affect the texture and flavor.
• Transfer the hummus to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• For short-term storage, place the container in the refrigerator. The hummus will stay fresh for up to 5-7 days.
• If you plan to store the hummus for a longer period, consider freezing it. Portion the hummus into smaller, freezer-safe containers or resealable plastic bags. This allows you to thaw only what you need.
• When freezing, leave a little space at the top of the container to allow for expansion. This prevents the container from cracking.
• Label the containers with the date of preparation. This helps you keep track of how long the hummus has been stored.
• To thaw frozen hummus, transfer it to the refrigerator and let it thaw overnight. For a quicker option, you can use the defrost setting on your microwave, but be sure to stir frequently to maintain a smooth consistency.
• Once thawed, give the hummus a good stir to reincorporate any separated liquids. You can also add a splash of olive oil to refresh the texture.
• Avoid refreezing hummus once it has been thawed, as this can affect the quality and taste.

• Microwave Method: Place the carrot hummus in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as this can alter the texture.

• Stovetop Method: Transfer the hummus to a small saucepan. Add a splash of olive oil or a bit of water to help maintain its creamy consistency. Warm over low heat, stirring frequently until heated through. This method allows you to control the temperature more precisely.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the carrot hummus in an oven-safe dish. Cover with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed to your liking. This method is great if you prefer a slightly roasted flavor.

• Double Boiler Method: Fill a pot with a couple of inches of water and bring it to a simmer. Place a heatproof bowl with the hummus over the pot, ensuring the bottom of the bowl does not touch the water. Stir occasionally until heated through. This gentle method helps maintain the hummus's smooth texture.

• Steamer Method: If you have a steamer basket, place the carrot hummus in a heatproof dish and set it in the steamer. Steam for about 5-7 minutes or until heated through. This method helps retain moisture and prevents the hummus from drying out.

• Oven: Used to roast the carrots until they are tender and caramelized, enhancing their natural sweetness.

• Baking sheet: Holds the chopped carrots while they roast in the oven.

• Blender: Blends the roasted carrots, chickpeas, tahini, olive oil, garlic, cumin, and salt into a smooth hummus.

• Knife: Used to peel and chop the carrots before roasting.

• Cutting board: Provides a safe surface for chopping the carrots.

• Measuring spoons: Ensures accurate measurement of tahini, olive oil, cumin, and salt.

• Serving bowl: Holds the finished carrot hummus for serving.

• Spatula: Helps to transfer the hummus from the blender to the serving bowl.

• Garlic press: Minces the garlic clove efficiently (optional, as you can also mince by hand).

Pre-roast carrots: Roast a large batch of carrots ahead of time and store them in the fridge. This way, you can quickly blend them when needed.

Use canned chickpeas: Opt for canned chickpeas instead of dried ones to save time on soaking and cooking.

Pre-minced garlic: Keep a jar of pre-minced garlic in your fridge to skip the peeling and mincing step.

Batch blending: Make a double batch of hummus and store the extra in the fridge for up to a week.

Food processor: Use a food processor instead of a blender for faster and easier blending.