roasted carrot hummus

Roasted Carrot Hummus

The Roasted Carrot Hummus a tasty and vibrant dip suits best with pita bread, toasted flatbread, or fresh vegetable sticks. It’s a delicious twist on traditional hummus with the sweet and earthy flavor of roasted carrots. Enjoy!

How to Serve the Roasted Carrot Hummus

Carrot hummus is perfect for parties. You can arrange the dip with chips or other assorted vegetables, goat or sheep cheese, and guacamole. It also goes well on top of a salad or loaded onto a baked potato. 

Ingredients:

  • 1 1/2 C Roasted Carrots
  • 1 1/2 C Chickpeas
  • 1/4 C Olive Oil
  • 1/2 C Water
  • 1/4 C Mellow White Miso
  • 1 Tablespoon Lemon Juice
  • 1 T Peruvian Spice Blend

Instructions:

  1. Preheat oven to 400-F. Arrange carrots on a baking sheet and coat with oil or butter. Season with salt and pepper and bake until soft and slightly golden (40 minutes).
  2. Remove the carrots from the oven. Peel off any burnt parts and mash with a fork.
  3. In a food processor combine all ingredients. Combine until emulsified. Enjoy!

Tips:

  • This recipe is easy to make and makes a lot! Three cups! So it will last you a while.
  • I like to serve it on top of salads or as an appetizer with sliced vegetables and olives.
  • You can also load the carrot hummus up onto a romaine lettuce leaf with some avocado.
  • This will stay fresh in the fridge for 8 days.