Carrot Hummus without Tahini
This roasted carrot hummus without tahini recipe is smoky and sweet, creamy and light. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast. A great way to use leftover carrots and turn them into a delicious and hearty snack!
Servings: 6 servings
Calories: 108kcal
Cost: $2
Ingredients
- 4 large carrots cut into matchsticks
- 1/4 cup extra virgin olive oil
- 2 14 ounce cans chickpeas use no salt added, and include the canning liquid
- 3 cloves garlic
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 lemon juiced
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper, and add half of the olive oil (save the other half for blending) and carrots to the sheet pan. Toss to coat. Roast the carrots in the oven for 30 minutes, flipping halfway during cooking.
- Add most of the roasted carrots and the rest of the hummus ingredients to a food processor or high speed blender (save a few roasted carrots for garnish).
- Pulse on low and increase speed. Blend until hummus is a smooth consistency. Serve with crudité, pita chips, or as a spread on a sandwich or wrap.
Nutrition
Calories: 108kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8105IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 1mg