Roasted Carrot and Chickpea Hummus
Serves 8 (serving size: about 3 tablespoons)
Sweet roasted carrots are a beautiful addition to classic hummus; they also give the dip a brilliant Halloween-orange glow. Make the dip ahead and refrigerate with sliced vegetables for whenever the trick-or-treating winds down and your guests crave a savory snack. The liquid from a can of chickpeas packs a ton of flavor and protein; reserve it after draining and use to smooth the dip to just the right consistency.
- 1 (15-oz.) can unsalted chickpeas
- 2 tablespoons olive oil, divided
- 1 pound carrots, peeled and roughly chopped
- 1/4 cup fresh lemon juice
- 1/4 cup tahini (sesame seed paste), well-stirred
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon granulated sugar
- Calories 153
- Fat 8g
- Satfat 1g
- Unsatfat 6g
- Protein 5g
- Carbohydrates 17g
- Fiber 4g
- Sugars 3g
- Est. added sugars 0g
- Sodium 174mg
- Calcium 6% DV
- Potassium 9% DV
How to Make It
Preheat oven to 400°F.
Drain chickpeas in a colander over a bowl; reserve chickpea liquid. Combine drained chickpeas, 1 tablespoon oil, and carrots on a rimmed baking sheet; toss to coat. Bake at 400°F for 30 minutes or until carrots are tender and chickpeas begin to crisp.
Place carrot mixture in a food processor with 1/3 cup reserved chickpea liquid, remaining 1 tablespoon oil, juice, and remaining ingredients; process until smooth, adding up to 1/4 cup chickpea liquid or water as needed to reach desired consistency.