Roasted Carrot Hummus

Roasted Carrot Hummus

The New Year always kicks off with new resolutions…and healthy eating is often right at the top of the list.  Luckily, when you use fresh, organic spices and wholesome ingredients, healthy eating does not mean sacrificing flavor as is so evident in this simple and delicious dip.  We promise once you start making this one, you’ll go back to it again and again.


  • 2 cups cooked chickpeas (or one 15-oz can chickpeas, drained and rinsed)
  • 1 packed cup roasted carrots
  • 3 cloves roasted garlic
  • ¼ cup tahini
  • 1 lemon, juiced
  • Olive oil
  • 1 packet Spice Blend 2
  • 4-6 Tbsp water
  • Salt

Cooking tip:

Roasted carrots are easy to make and delicious tossed into salads, grain bowls, or as a simple side.  Rather than only roasting what you need for this recipe, we encourage you to roast a large tray of carrots and put the leftovers in the fridge to quickly brighten up your meals throughout the week.  To roast carrots, preheat the oven to 425oF.  Wash and chop carrots into 1-inch chunks and toss lightly with olive oil.  Spread evenly on a baking tray and roast in the oven 20-25 minutes, tossing halfway through.  Garlic can be roasted on the same baking tray with peels left on.  


In the bowl of a food processor or a high-speed blender combine chickpeas, roasted carrots, roasted garlic (peels removed), tahini, lemon juice, 2 Tbsp olive oil, contents of spice packet, and 4 Tbsp water.  Puree until smooth, pausing to scrape down sides as needed.  Add salt to taste, and add remaining 2 Tbsp water if needed to reach proper consistency.  

Serve as a dip with crackers, pita, or veggies or use as a spread in sandwiches.  (Or eat it straight off of a spoon, like we did.)

Store in an airtight container for up to 5 days.

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