Roasted Carrot Hummus
Enjoy a seasonal twist on a classic dip with Roasted Carrot Hummus. Blend roasted garlic and carrots together with chickpeas for a smooth and creamy spread that’s perfect for sandwiches, pita bread or dipping veggies.
Makes: 3 cups hummus
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 head garlic
- 16 ounces baby carrots
- 15 ounces (1 can) chickpeas
- ½ cup almond butter
- ½ cup chicken stock or water
- ¼ cup lemon juice
- 1 teaspoon salt
- Toasted almonds, for garnish (optional)
- Pita bread, for serving
- Assorted vegetables, for serving
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Trim off the top of the garlic head to expose the cloves and loosely seal the rest in foil. Place baby carrots and sealed garlic on the prepared baking sheet and roast for 1 hour. Remove from oven and set aside to cool.
- Squeeze the cooled and softened garlic cloves from the head into a blender or food processor. Add the roasted carrots, chickpeas, almond butter, chicken stock or water, lemon juice, and salt. Puree until very smooth and creamy.
- Transfer hummus to a bowl and garnish with toasted almonds, if desired. Serve alongside pita bread and veggies for dipping.
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