Add this Roasted Carrot and Garlic Hummus to your list of snacks!
I think many people overlook the yummy flavors carrots can bring to any dish but did you know how healthy they are? Loaded with delicious flavors and super nutritious, carrots aren’t just for rabbits, and your body will surely benefit from them.
Carrots are great plant-based nutrition, as well, because carrots are one of those colorful vegetables that provide you with boatloads of vitamin A, Vitamin K and fiber, among other things. That makes this roasted carrot hummus recipe a healthy snack to munch on.
It’s not like regular hummus wasn’t good enough but when you bring in the flavors of roasted carrots and garlic, your hummus takes on a whole new dimension.
I fancied upon this hummus with carrots recipe when the 5-lb. bag of carrots sitting in my fridge was calling my name. I had been brain-storming on different ways to use them and then adding them to hummus hit me. I knew this would be a tasty and healthy winner.
This carrot hummus calories is only 137 and has 5.8 grams of protein, plus 6 grams of fiber!
You may have seen my Carrot Pancakes and the usual soup recipes. But wait, what about Thai Carrot Soup, Carrot Pasta Sauce, and Indian Carrot Pudding?
There are all sorts of ways to use carrots and create many different flavor profiles your taste buds will love and your waistline will thank you for.
Be sure to try these delicious plant-based appetizers:
- Roasted Red Pepper Dip
- Sun-dried Tomato, Basil Hummus
- Ultimate Greek Nachos
- Black Bean Mango Salsa
- Tofu “Crab” Cakes
Carrots and hummus blend together fantastically. Roasting the garlic and carrots before combining with the hummus adds another depth of flavor. If you enjoy roasted garlic, feel free to roast the entire head (less the 1 raw clove), using just what you need for this recipe. You can save the rest as a spread for toast, in a soup, or mashed potatoes.
If you’re in the mood to be creative, you may want to check out my Hummus Formula Freebie and learn how you can be versatile when making hummus. You can experiment by mixing up the ingredients for your very own masterpiece.
Who doesn’t love customizing recipes to suit their preference? That’s how this hummus and carrots recipe sprouted.
Did you know carrots are easy to grow? You can grow carrots in a variety of ways, not just the traditional garden. Check out these tips from Pinterest on how you can grow your own fresh carrots.
I had so much fun using carrots in this dip, I’m experimenting with more recipes. Keep your eyes open, they are coming soon!
I’d love to hear your feedback in the comments below for this Roasted Carrot and Garlic Hummus! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Plantricious Friendly because it meets the following guidelines.
The Trusted Seal for
Plant-Based Nutrition
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.
Roasted Carrot and Garlic Hummus
Equipment
Ingredients
- 3/4 lb carrots peeled and roughly chopped
- 3 cloves garlic unpeeled
- 1 clove garlic roughly chopped
- 1 15 oz. can garbanzo beans rinsed and drained
- 2 Tbl tahini
- 7-8 shakes Tabasco sauce
- 2 lemons juiced
- 1/2 tsp ground coriander
- 1/2 tsp sea salt
Instructions
- Preheat oven to 425 degrees.
- Place the carrots and the unpeeled garlic on a baking sheet and into the preheated oven. Roast for about 20 minutes or until the carrots are tender. Be careful not to overcook the garlic as it will start to brown in areas. Cool slightly.
- Peel the roasted garlic and place into the bowl of a food processor along with the carrots and the 1 raw garlic clove.
- Add the drained garbanzo beans, tahini, lemon juice, Tabasco, coriander and salt.
- Process on high, stopping to scrape down the sides of the bowl until blended.
- Add a bit of water and continue to process until the desired consistency (about 1/8 cup or less).
- Serve with crackers or your favorite sliced veggies.
You suggested water. Can i not just use the liquid from the chickpeas? Or is there to much sodium in it?
Sure, you can use the chickpea liquid. The sodium content would depend on if you bought a no-salt version or not. If they do have salt just leave out the added salt and see if that works for you.