Roasted Carrot Hummus Recipe Is Nutritious & Deliciously Different (5 Ingredients) Snacks Appetizers Vegetables Vegan Vegetarian Gluten-free Low Sodium Recipes

Traditional hummus is made with chickpeas, but this hummus recipe steps out of the box and uses a different stay of the show: carrots With just a hint of cinnamon, this roasted carrot hummus recipe takes plain ol' hummus to a new level. This creamy vegetable hummus recipe is so easy to make. Hummus and carrot lovers are going to be so excited for this snack or appetizer recipe.

To make this gluten-free carrot spread you will need fresh carrots (check out the health benefits of carrots), olive oil, tahini (check out the health benefits of tahini), lemons for juicing and ground cinnamon. Optional ingredients for garnishing include crushed red pepper flakes, fresh parsley and chickpeas.

Serve this vegan and vegetarian carrot hummus recipe with pita chips, naan or fresh vegetables. It's a fun addition to your Halloween and Thanksgiving tables. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12

Ingredients

• 2 pounds carrots, peeled
• 2 tablespoons olive oil (divided)
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1/4 teaspoon ground cinnamon

Optional Garnishes

• crushed red pepper flakes
• chopped fresh parsley
• chickpeas

Recipe Notes

• You could also boil the carrots in salted water under tender.

• Try this recipe with sweet potatoes, butternut squash or parsnips.

• Store the hummus in an airtight container in the fridge.

Here’s how to make it:

1. Put the carrots on a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper, to taste. Bake in a preheated 400-degree F oven for about 30 to 40 minutes or until they are beginning to brown.
2. Put the carrots into a blender along with the tahini, lemon juice, remaining 1 tablespoon olive oil, cinnamon, and salt and pepper, to taste. Blend until smooth. Taste and add more salt, pepper, lemon and cinnamon, if needed. 
3. Pour into a serving bowl and garnish with chickpeas, chopped parsley and red pepper flakes. Serve or refrigerate until ready to serve. 

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