Roasted Carrot Hummus

By Krissy @Make It Naked
September 21, 2011
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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

Makes: about 1.5 cups

  • 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.

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Vegetable|Appetizer|Condiment|Hors D'Oeuvre|Gluten-Free|Vegan