Roasted Carrot Hummus
This chunky hummus is chock full of carrots and plant-based protein. It’s perfect for snack time, and would be great with raw veggies or crunchy crackers.
Servings Prep Time
182 tbsp servings 30minutes
Cook Time
20-25minutes
Servings Prep Time
182 tbsp servings 30minutes
Cook Time
20-25minutes
Ingredients
Instructions
  1. Preheat oven to 450 farenheight. Spread carrots evenly on baking sheet lined with parchment paper or a silicone baking mat and roast for 20-25 minutes, flipping halfway through. They should be soft and squishy once done, but not crispy.
  2. In a food processor, blend the carrots, chickpeas, tahini, water, salt, onion powder, and garlic till well combined. Scrape down the sides of the food processor with a spatula, and blend again. There will still be some chunks at the end, as this is a chunkier hummus.
  3. Transfer mixture to an airtight container and store in the fridge for up to a week. Enjoy!
Recipe Notes

* For an extra creamy hummus, replace 2 tbsp of water with 2 tbsp of olive oil.

The nutrition facts below are a rough calculation for a 2 tablespoon sized serving, calculated using only water and no olive oil.

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