Roasted Carrot Hummus

I am giddy with excitement over my new recipe: Roasted Carrot Hummus!


My intent was to develop a number of recipes this week that were Halloween-y, yet healthy. All things orange and black came to mind, and carrots--so affordable, familiar, and likely to be in the refrigerator crisper already for so may people--were at the top of my list. Most often, carrots play a supporting role, but why not give these modest beauties a chance on center stage?

I played with the idea of a roasted carrot puree, but...it didn't seem versatile enough for Halloween festivities. But what if I made a dip? I planned on using olive oil and a bit of butter, but I didn't like the idea of excluding vegan and non-dairy friends. But then it hit me: tahini. The nuttiness would counterbalance the sweetness of the roasted carrots beautifully. A bit of spice and some roasted garlic, too...I was pretty sure it would be fantastic.

I love being right (just ask Kevin). Happy Halloween!

No need to peel the carrots! A lot of the nutrition is in the peel.

You may want to consider making 2 pans of roasted carrots--they are so good just like this!

The supporting players...

I used my little food processor. Big or small will work!

Roasted Carrot Hummus

So. freaking. good!

Makes about 2 cups

1 pound carrots (about 6 large), cut into 1/2-inch slices
6 cloves garlic (skins still on)

1 tbsp olive oil, plus more for drizzling
2-1/2 tsp ground cumin, divided use
1/2 tsp fine sea salt
1/4 cup tahini
juice and grated zest of 2 medium lemons 
3/4 cup milk (dairy or non-dairy)--more or less as needed
1/2 tsp smoked paprika (hot or sweet), plus more for sprinkling

1.        Preheat the oven to 450°F. In a roasting pan or on a large rimmed baking sheet, combine the carrots and garlic with the oil, 1-1/2 tsp cumin, and salt. Roast the carrots, stirring occasionally, until tender and browned, about 25 to 30 minutes.Cool, then squeeze garlic out of their skins.

2.       In a food processor, pulse the carrots and garlic until chopped. Add the tahini, lemon juice, and lemon zest; pulse until blended. Add the milk, smoked paprika, and remaining cumin; pulse until smooth, adding more milk if necessary.
3.       Transfer hummus to bowl. Drizzle with additional olive oil and sprinkle with a bit of smoked paprika.