Roasted Carrot Hummus
By Toby Amidor
Prep Time
25 minutes
Number of Servings
Serves 8
Recipe Source
Up Your Veggies by Toby Amidor ($24.95, Robert Rose Inc., 2023)
Ingredients
- 1 lb carrots, cut into 2-inch slices
- 6 Tbsp olive oil, divided
- 1⁄4 tsp salt, divided
- 1⁄4 tsp ground black pepper, divided
- 1 3⁄4 cups low-sodium canned chickpeas, drained and rinsed
- 1 garlic clove, crushed
- 2 Tbsp freshly squeezed lemon juice
- 1 tsp ground cumin
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp chili powder
Directions
- Preheat oven to 425°.
- In a medium bowl, combine carrots, 2 tablespoons of the olive oil, 1⁄8 teaspoon of the salt, and 1⁄8 teaspoon of the pepper; toss to coat. Transfer carrots to a baking sheet in a single layer.
- Bake carrots until slightly browned, about 15 minutes. Remove from oven and let cool slightly.
- In a blender, combine roasted carrots, chickpeas, garlic, lemon juice, cumin, paprika, chili powder, remaining 1⁄8 teaspoon salt, and remaining 1⁄8 teaspoon pepper. Blend on high speed until smooth. With blender running on low speed, slowly add remaining olive oil and pulse until smooth.
- Transfer to a dip bowl and serve immediately, or store in an airtight container in refrigerator for up to 4 days.
Nutrition Info
282 Calories, 10 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (2 g sat), 128 mg Sodium, ★★★★★ Vitamin A, Folate, ★★ Vitamin B1 (thiamine), Vitamin B6, ★ Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Iron, Magnesium, Phosphorus, Potassium, Zinc
Contributor
Toby Amidor
Toby Amidor, MS, RD, CDN, FAND is a Wall Street Journal bestselling cookbook author, award-winning dietitian and spokesperson who believes that healthy and wholesome can also be appetizing and delicious.
She is the author of nine cookbooks, including The Best 3-Ingredient Cookbook, The Best Rotisserie Chicken Cookbook, and The Family Immunity Cookbook, which won a Gourmand Award for Best Health Book.
She is the founder of Toby Amidor Nutrition and a nutrition expert for FoodNetwork.com.
