Roasted Carrot Hummus

We first tried this Roasted Carrot Hummus combination at The Rowan restaurant in Ottawa and we immediately fell in love. Almost immediately after trying it I set out to recreate the amazing flavour profile at home, and the result was something very spot on.

This recipe subtly combines roasted carrots with your traditional hummus flavours, with some honey for added sweetness and depth. It’s incredibly easy to make, and as many people have already commented, this may be the “best hummus” you’ve ever tasted!

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 1

Course: Appetizer, Side Dish

Cuisine: Middle Eastern

Calories: 3265

Ingredients Equipment Method Notes

Ingredients

2 cups chickpeas drained
2 cups carrots peeled + chopped
8 tbsp olive oil divided
1/2 cup water
1 shallot minced
1/2 cup tahini
2 tbsp butter
2 tsp Kosher salt
3 tbsp honey divided
1 lemon juice + zest
1/2 tsp ground cumin
1 cup pepitas toasted

Equipment

food processor (or blender)
medium mixing bowl
small frying pan
can opener
spatula
citrus juicer
microplane
medium baking sheet
parchment paper
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Peel and chop carrots, drain chickpeas, peel and mince shallot, measure and separate all ingredients.

Cooking + Assembly

Preheat oven to roast at 400 degrees F.
Toast pepitas in either a frying pan over medium heat 3-5 minutes. Set aside to cool.
Place chopped carrots in a medium mixing bowl and add 1 tablespoon of olive oil. Stir well to coat. Transfer carrots to a medium, parchment-lined baking sheet and sprinkle with 1 teaspoon of salt. Roast for 50 minutes, drizzling with 1 tbsp of honey and turning half way through. Remove from oven and set aside.
Heat butter in a small frying pan over medium heat. Add shallots and saute for 5 minutes, mixing regularly. Remove and set aside.
Combine all ingredients in a food processor and pulse until smooth, adding addition water if required. Transfer to a serving dish, drizzle with a small amount of olive oil, and top with toasted pepitas.

Notes

I like to serve this with baked pita bread, but it also goes well with crackers, veggies, toasted pita, or tortilla chips.

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Roasted Carrot Hummus