Roasted Carrot Hummus
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Calories: 215kcal
Equipment
- Blender or food processor
Ingredients
- 3 tbsp. olive oil (divided)
- 1 cup carrots (diced)
- 3 garlic cloves
- 15 oz. canned chickpeas (drained and rinsed)
- Zest and juice of half a lemon
- 2 tbsp. tahini
- 1/4-1/2 cup water
- 1 tsp. hot sauce
- 3/4 tsp. salt (divided)
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground cumin
- 1/8 tsp. cayenne pepper (optional)
Instructions
- Preheat the oven to 400° F. Place the carrots and garlic on a baking sheet. Drizzle with 2 tbsp. of olive oil; toss to coat.
- Sprinkle with 1/2 tsp. salt. Roast until the carrots are soft, 20-25 minutes.
- Transfer the roasted carrots to a food processor or blender. Add the chickpeas, lemon juice, tahini, 1/4 cup water, hot sauce, remaining salt and spices.
- While processing, add the remaining oil. Process until it reaches your desired consistency. Add the remaining water if needed, keeping in mind that hummus thickens when refrigerated.
Video
Notes
Serve warm or chilled with vegetables and pita wedges.
Nutrition
Calories: 215kcalCarbohydrates: 8gProtein: 2gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 557mgPotassium: 218mgFiber: 2gSugar: 2gVitamin A: 7228IUVitamin C: 5mgCalcium: 39mgIron: 1mg
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Nutrition Facts
Roasted Carrot Hummus
Amount per Serving
Calories
215
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Sodium
557
mg
24
%
Potassium
218
mg
6
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
7228
IU
145
%
Vitamin C
5
mg
6
%
Calcium
39
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.