Roasted Carrot Hummus

Kathryn Brown


Great for lunch or appetizer.


☆☆☆☆☆ 0 votes

Food Processor


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  • 1 c
    baby carrots
  • 3 clove
    garlic, halved
  • 1 Tbsp
    olive oil
  • ·
    salt & pepper, to taste
  • 1 can(s)
    chickpeas, drained, reserving liquid
  • 1/4 c
    tahini paste
  • 1/3 c
    orange juice

How to Make Roasted Carrot Hummus


  1. Heat oven to 400 degrees. Toss the carrots and garlic with olive oil, salt and pepper. Roast for 20 minutes or until lightly browned and tender. Let cool.
  2. In a food processor, add carrots, chickpeas and 1/4 cup of the reserved liquid, tahini paste, and orange juice. Process until smooth or desired consistency. Add additional liquid, if needed.
  3. Enjoy in a wrap, with pita chips or veggies.

Printable Recipe Card

About Roasted Carrot Hummus

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegan, Dairy Free
Hashtag: #Vegan

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