I found this hummus on the kitchn, one of my favorite food and lifestyle blogs and decided to make it as a nibble to serve up with cocktails before the middle-eastern influenced Za'atar Lamb and Mejadra meal I had a while back. I'm a fan of hummus of just about every flavor, but normally just make a standard chickpea based spread flavored with either smoky chipotle peppers, olives, or fresh herbs.
I've made an edamame hummus in the past that I loved, but this was the first I've made with carrots, and I have to say that it's among the best I've ever had…..SO good! Part of what makes it so special is the Moroccan influenced choice of spices in the blend, but the sweetness of both the roasted carrots AND the garlic sealed the deal for me. I like a LOT of garlic in my hummus, but sometimes I find that the copious amounts of raw garlic I normally use can be too much for others. By roasting the garlic in its skin right alongside the carrots the raw bite of the garlic mellows to a sweetness that perfectly complements the slightly charred carrots and the warm spices called for in the recipe.
Topped with a drizzle of the best EVOO you have on-hand and a shower of freshly minced cilantro, this is a hummus for the ages.
Cheers – Steve
Roasted Carrot Hummus
- 1 pound carrots, chopped into 1-inch chunks
- 3 whole garlic cloves, skins left on
- 4 tablespoons EVOO, divided
- 1 1/2 cups chickpeas, drained and rinsed
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice
- 1/4 cup water + more to thin if needed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- fresh cilantro, minced to serve
- Heat the oven to 425℉. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of the EVOO. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18-20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze garlic cloves from their skins.
- In the bowl of a food processor, combine the carrots, garlic, chickpeas, tahini, lemon juice, water, and all the spices. With the motor running drizzle the remaining EVOO through the feed tube. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasoning to your liking. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.
- Serve with minced cilantro and your favorite veggies and crackers.