Ingredients
Roasted Carrots
- 225 grams (8 oz) carrots
- 1 teaspoon olive oil
Hummus Base
- 400 grams (14 oz) canned chickpeas (with 2 tablespoons of reserved chickpea water)
- 1 garlic clove
- 1 teaspoon salt (more to taste)
- 2 teaspoons tahini
- 2 tablespoons lemon juice
- 1½ teaspoons ground cumin
- 1 teaspoon chopped parsley (optional)
Instructions
- Prepare the Carrots: Peel and trim 225 grams (8 oz) of carrots, then cut them into even-sized batons to ensure uniform roasting.
- Roast the Carrots (Air Fryer Method): Preheat your air fryer if required. Toss the carrot batons in 1 teaspoon of olive oil until evenly coated. Place them in the air fryer basket and roast at 180℃ (375℉) for 25 minutes, shaking the basket halfway through at 15 minutes to promote even cooking.
- Roast the Carrots (Oven Method): Preheat the oven to 200℃ (400℉). Spread the carrot batons on a baking sheet, drizzle with olive oil, and season lightly. Roast for about 30 minutes until the carrots are soft and caramelized, turning once during roasting for even color.
- Prepare the Garlic: While the carrots roast, crush 1 garlic clove with 1 teaspoon of salt using a mortar and pestle, or alternatively, use a garlic crusher or microplane grater to create a fine garlic paste.
- Prepare Chickpeas: Drain 400 grams (14 oz) canned chickpeas, reserving approximately 2 tablespoons of the liquid. Place the chickpeas into a food processor or blender along with a little reserved chickpea water to start blending.
- Combine Ingredients: Add the lemon juice (2 tablespoons), crushed garlic paste, remaining salt if needed, 1½ teaspoons ground cumin, and 2 teaspoons tahini to the chickpeas in the food processor.
- Add Roasted Carrots: Once the carrots have cooled slightly, add them to the food processor with the other ingredients.
- Blend to Desired Consistency: Pulse the mixture until roughly chopped, then add 2 tablespoons of the reserved chickpea water and blend again until smooth. Adjust texture by adding another tablespoon of chickpea water if the hummus is too thick. Taste and adjust seasoning with more salt as needed, then blend until completely smooth and creamy.
- Serve: Transfer the roasted carrot hummus into a serving bowl. Drizzle with a little olive oil and sprinkle with chopped parsley if desired. Serve immediately with pita bread, vegetable sticks, crackers, or crisps.
Notes
- Both air fryer and oven methods produce delicious roasted carrots; choose based on your available equipment.
- Adjust the amount of chickpea water to achieve your preferred hummus consistency.
- The garlic paste intensifies the flavor; adjust garlic quantity to taste.
- For a smoother texture, blend longer or strain the hummus before serving.
- Store leftover hummus in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Dip, Snack, Spread
- Method: Roasting
- Cuisine: Middle Eastern, Moroccan
- Diet: Vegetarian
