I have never been much of a carrot person, but something inspired me to concoct this roasted carrot hummus, and I’m so pleasantly surprised with the results. That was an understatement, because honestly it’s perfect. Just the right amount of sweetness and spice gives this hummus a unique twist.
This dip is amazing with my homemade oil-free oven-baked tortilla chips!
It can be enjoyed in all the usual ways like on pita, carrots, crackers, or celery, or you could try it on apple slices (a personal fave), on rice cakes topped with hot sauce (another personal fave), or even just with a spoon! You do you.
Roasted Carrot Hummus
- Preheat oven to 400 degrees Fahrenheit.
- Dice carrots and arrange on parchment-paper-lined baking sheet.
- Bake for 30 minutes and remove from oven.
- Add carrots and all other ingredients to food processor and blend until very smooth and creamy. (This might take a few minutes. If you want it thinner, add water a tablespoon at a time.)
I made this and it’s such a warm twist on regular chummus. It’s a must try
Thank you, Naomi! It is fun to switch things up!