Hummus is one of those things that I’ve been consciously trying to make an effort to make more of at home. Sadly, it so often gets pushed out of my mind (probably because I decide to bake these Classic Chewy Chocolate Chip Cookies instead).
But, this hummus is seriously SO easy to make that I found time in this hectic middle-of-the-semester week to make an official recipe for it. All you have to do is throw a couple of things into a food processor and press “GO”… sounds easy (chick)PEAsy to me 😉 Please excuse my plant puns, as they’re quite frequent on this site.
I made this hummus EXTRA yummus ( 😉 ) by blending in roasted carrots with the mixture. The final product resulted in lovely, chunky dip that I’ve been loving spreading on EVERYTHING.
I mean seriously, is there anything that hummus isn’t good on. It’s a staple in my house, and switching up the flavors has definitely has led to a nice change of pace.
This hummus would pair excellently with raw veggies, pita bread, or my Super Seedy Crackers (GF).
Finally, If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share!
Roasted Carrot Hummus
- 2 cups carrots (chopped into half inch pieces)
- 1 can chickpeas
- 3 tbsp Tahini
- scant 1/2 cup water *
- 1 tsp salt
- 1/2 tsp onion powder
- 1 clove clove garlic
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.
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.
Transfer mixture to an airtight container and store in the fridge for up to a week. Enjoy!