Roasted Carrot and Turmeric Hummus

Roasted Carrot and Turmeric Hummus

This Roasted Carrot and Turmeric Hummus is a vibrant, silky dip you can whip up with whole-food ingredients. It has a delicious balance of sweet and savory flavors, perfect for scooping up with crackers, veggies, or chips. Gluten-free, vegan.

Course Appetizer, Side Dish, Snack

Cuisine Middle Eastern

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 209kcal

Author Tessa

Ingredients

1 pounds carrots peeled and cut into chunks
3 tablespoons extra virgin olive oil divided
1 teaspoon salt divided
1 x 15-ounce can chickpeas drained and rinsed
3 tablespoons tahini
2 lemons juiced
2 garlic cloves peeled
1 teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground cumin
3 tablespoons cold water more as needed
3 ice cubes
Pinch ground black pepper

US Customary - Metric

Instructions

Preheat oven to 425°F and line a large baking sheet with parchment paper.
Toss 1 lb carrots, peeled and cut into chunks with 1 tablespoon of the olive oil and ½ teaspoon of the salt. Spread in a single layer on the sheet pan.
Roast until fork-tender and lightly caramelized at the edges, about 25-30 minutes, stirring once halfway through. Let carrots cool slightly, about 10 minutes.
In a food processor, combine the roasted carrots, chickpeas, tahini, lemon juice, garlic cloves, ground turmeric, ground ginger, ground cumin, remaining 2 tablespoons extra virgin olive oil and remaining ½ teaspoon salt.
Process until mostly smooth, scraping down the sides as needed, about 1-2 minutes.
With the processor running, stream in 3 tablespoons cold water followed by ice cubes, add more water as needed a tablespoon at a time until you reach a smooth, creamy consistency.
Taste and adjust salt or lemon as needed. Finish with black pepper and a drizzle of olive oil before serving.

Notes

Storage: Store leftover hummus in an airtight container in the refrigerator for up to 3 days. Alternatively freeze for up to 2 months. If frozen, thaw overnight in the refrigerator and give it a good stir before serving.

Nutrition