Roasted Carrot Hummus

September 21, 2011
2 Ratings
  • Makes about 1.5 cups
Author Notes

I had carrot hummus at a restaurant and recreated it. I served it with spiced beef on top as an appetizer. It's gluten free, vegetarian and vegan. —Krissy @Make It Naked

What You'll Need
  • 1 pound carrots, peeled, chopped
  • 1 small onion
  • 2 cloves garlic, peeled
  • 1.5 tablespoons extra virgin olive oil, separated
  • 1/2 teaspoon cumin, separated
  • 1/4 teaspoon kosher salt
  • 1/8 cup tahini
  1. Preheat oven to 350. Toss the carrots, onion and garlic with 1/2 tablespoon olive oil, 1/4 teaspoon cumin and 1/4 teaspoon kosher salt. Spread onto baking pan and roast until carrots are very soft and can be easily speared with a fork. About 35-45 minutes.
  2. Remove and let cool slightly. In a food processor, combine the carrots, onions, garlic, tahini, and 1/4 teaspoon cumin. Process until smooth.
  3. With processor running, drizzle in remaining tablespoon of olive oil. Process until smooth. Serve warm with pita chips, crackers, or baguette.

See what other Food52ers are saying.

  • Dessert's On Me
    Dessert's On Me
  • Alison

2 Reviews

Alison August 6, 2017
The basic concept here is good but the recipe needs some doctoring. Add the juice of 1 lemon, add more salt, more olive oil and more tahini and you'll be all set.
Dessert's O. September 24, 2011
Oh my gosh! Yum! My mouth is watering!