Spicy Carrot Hummus Recipe

Nothing can match up to the flavor of homemade.

Hummus, or any bean-based dip, can be a great thing to have on hand for a quick snack or to add flavor, texture and plant-based protein to any dish. It’s tempting to always grab the grocery store version—but when you have a little time, nothing can match up to the flavor of homemade.

Spicy-Carrot-HummusA scoop on top of a salad, a smear on a sandwich or veggie burger, added to warm pasta for a quick, creamy finish. It’s so versatile, simple and delicious. This version adds carrots for sweetness and added nutrition, and a kick of spice for balance. Not a fan of spicy food or it doesn’t sit well with you? Simple remove the pepper. This recipe is a template that can be easily modified based on your tastes. Enjoy!

Spicy Carrot Hummus

  • 4-5 cloves garlic
  • 4-5 carrots, peeled, thickly sliced
  • Extra virgin olive oil
  • 1 can organic chickpeas, not drained
  • 2 heaping tbsp tahini
  • Juice from 1 large lemon
  • 1 tsp ground cumin
  • Large pinch sea salt
  • 1 tablespoon (or more) harissa or a pinch of cayenne

Preheat oven to 425°. Place garlic in the center of a square of foil and drizzle with olive oil. Wrap foil to make a tightly sealed packet. Place on a baking sheet. Peel and slice carrots and toss with a drizzle of evoo and a sprinkle of salt. Roast until carrots are very tender and garlic is fragrant, 40 minutes or so. Let sit until cool enough to handle. This step can be done a day ahead if necessary.

Process roasted carrots, chickpeas (and their liquid), tahini, lemon juice, garlic, harissa or cayenne, salt, and cumin in a food processor until mixture is smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed. Add more harissa to make hummus spicier, if desired, then process to incorporate, just a few seconds longer.

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