Roasted Carrot Hummus
Smooth, smoky, and lightly spiced, this Roasted Carrot Hummus blends roasted carrots, chickpeas, tahini, and harissa into a creamy, nutrient-packed dip. Garnished with parsley and pistachios, it’s perfect for sandwiches, mezze platters, or everyday snacking.
Equipment
- 1 Sheet pan
- 1 large bowl
- 1 food processor
- 1 measuring cup
- 1 Measuring Spoons Set
- 1 knife
- 1 cutting board
Ingredients
- 1 15-ounce can chickpeas, drained
- 4 medium carrots scrubbed and cut into large pieces
- 2 –3 tablespoons extra virgin olive oil divided
- ½ teaspoon kosher salt plus more to taste
- ⅓ cup tahini paste
- 1 garlic clove minced
- 1 teaspoon ground sumac
- ½ teaspoon ground cumin
- 1 –2 teaspoons harissa paste adjust to taste
- 1 lemon juiced
- 2 tablespoons pistachios lightly crushed (for garnish)
- 1 tablespoon chopped parsley for garnish
Instructions
- Prepare Oven and Chickpeas: Start by preheating your oven to 425°F (220°C) and positioning a rack in the center to ensure even roasting. While the oven warms up, drain the canned chickpeas over a bowl. Save both the chickpeas and the liquid separately; the liquid, often called aquafaba, can be added later to adjust the hummus’s texture. Set both aside for now.
- Prep Carrots for Roasting: Take four medium carrots, scrub them thoroughly under running water to remove any dirt, then pat them dry with a clean kitchen towel. Slice the carrots into large, uniform pieces to ensure even cooking. Uniform slices will help the carrots roast consistently, achieving a tender inside with slightly caramelized edges for that signature sweet-smoky flavor.
- Season and Oil Carrots: Place the sliced carrots on a sheet pan in a single layer, ensuring they are not overcrowded. Drizzle 1–2 tablespoons of extra virgin olive oil over the carrots, then sprinkle about ½ teaspoon kosher salt evenly. Toss the carrots gently with your hands or a spatula until all pieces are lightly coated with oil and salt. This step helps them roast evenly and enhances natural sweetness.
- Roast Carrots to Perfection: Slide the prepared sheet pan into the preheated oven.Roast the carrots for approximately 40 minutes, flipping them halfway through to encourage even caramelization. You want the carrots to be tender when pierced with a fork and slightly charred in some areas. This caramelization adds depth and sweetness to the hummus, creating a rich, flavorful base. Once done, remove the pan from the oven and allow the carrots to cool for 5–10 minutes until they are safe to handle.
- Assemble Hummus Ingredients: In the bowl of a large food processor, combine the roasted carrots, drained chickpeas (without the liquid for now), ⅓ cup tahini paste, 1 minced garlic clove, 1 teaspoon ground sumac, ½ teaspoon ground cumin, 1–2 teaspoons harissa paste, and juice of 1 lemon. Add a small pinch of kosher salt as a starting point; you can adjust later. This combination of ingredients ensures the hummus has a balanced flavor profile—smoky, sweet, tangy, and subtly spicy.
- Blend Until Smooth: Secure the lid on the food processor. Begin blending the mixture on medium speed. While the processor runs, slowly drizzle in 2 tablespoons of extra virgin olive oil through the feed tube to create a silky, creamy texture. If the hummus appears too thick or dry, add a small amount of the reserved chickpea liquid, one teaspoon at a time, to reach a smooth, spreadable consistency. Be conservative—too much liquid can make the hummus runny.
- Taste and Adjust Flavors: Once the hummus is smooth, taste it carefully. Adjust the seasonings according to your preference. Add extra salt, a squeeze of lemon juice, or more harissa paste if you prefer a spicier kick. The beauty of homemade hummus is that it’s fully customizable to your palate.
- Plate and Garnish: Transfer the finished hummus to a shallow serving bowl or plate. Use the back of a spoon to create gentle swirls or peaks for visual appeal. Drizzle a little more olive oil over the top, then sprinkle 2 tablespoons of lightly crushed pistachios and 1 tablespoon chopped parsley for a colorful and flavorful garnish. This step not only enhances presentation but adds a delightful crunch and fresh herbaceous note.
- Serve and Enjoy: Serve immediately with pita bread, pita chips, or fresh vegetable sticks like cucumbers and bell peppers. This hummus is perfect as an appetizer, snack, or part of a mezze platter. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, making it ideal for meal prep or quick weekday snacks.
Notes
- Always use fresh, firm carrots for roasting; softer or older carrots may become mushy.
- Roasting is key: lightly charred edges develop natural sweetness and a deeper flavor.
- Drain chickpeas carefully, reserving the liquid; a small amount helps achieve a smooth, creamy consistency without thinning the hummus too much.
- Tahini can separate over time—stir well before blending.
- Harissa paste varies in heat; start with less and adjust to taste.
- The hummus thickens as it sits; add a teaspoon of reserved chickpea liquid when reheating or serving to maintain creaminess.
