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Roasted Carrot and Chickpea Hummus

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

Nutritional Information

  • 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

Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

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.

Watch the video: How to Make Hummus Thats Better Than Store-Bought - Easy Hummus Recipe