Roasted Carrot Hummus
Prep Time
25 minutes
Number of Servings
Serves 8
Ingredients
  • 1 lb carrots, cut into 2-inch slices
  • 6 Tbsp olive oil, divided
  • [q:1/4] tsp salt, divided
  • [q:1/4] tsp ground black pepper, divided
  • [q: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
  • [q:1/2] tsp smoked paprika
  • [q:1/2] tsp chili powder
Directions
  1. Preheat oven to 425°.
  2. In a medium bowl, combine carrots, 2 tablespoons of the olive oil, [q:1/8] teaspoon of the salt, and [q:1/8] teaspoon of the pepper; toss to coat. Transfer carrots to a baking sheet in a single layer.
  3. Bake carrots until slightly browned, about 15 minutes. Remove from oven and let cool slightly.
  4. In a blender, combine roasted carrots, chickpeas, garlic, lemon juice, cumin, paprika, chili powder, remaining [q:1/8] teaspoon salt, and remaining [q: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.
  5. 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, [nutrition:5] Vitamin A, Folate, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Iron, Magnesium, Phosphorus, Potassium, Zinc