Photo Credit: Elizabeth Newman
I love making homemade hummus – it’s so economical, you can make it taste exactly how you want, and it’s incredibly simple to do.
This recipe is great because roasted carrots give it a wonderful sweetness, and a great color – and who doesn’t love roasted garlic in their hummus?
For extra flavor and a great presentation, serve it with a dusting of paprika or sumac. I love to eat it with root vegetable chips, but it’s equally great with raw vegetables or pita chips.
Roasted Carrot Hummus
- 1/2 pound carrots peeled and cut into 1 inch pieces
- 3 cloves garlic peeled and left whole
- 1/2 cup plus 2 tablespoons extra virgin olive oil divided
- 3/4 teaspoon kosher salt divided
- 1 15ounce can garbanzo beans, drained and rinsed
- 2 tablespoons lemon juice
- 1/8 teaspoon cayenne pepper
- Root vegetable chips for dipping
- As seen on: Giada Entertains, Episode 2. Hidden Talent Party.
- Preheat the oven to 425 degrees F.
- On a small straight sided baking sheet toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoons salt. Cover with aluminum foil and roast for 15 minutes or until the carrots and garlic are both tender and soft. Remove fro the oven and cool to room temperature.
- Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, ½ cup olive oil, remaining 1/4 teaspoon salt and cayenne pepper. Puree until smooth and an even pale orange. Serve with root vegetable chips for dipping.