Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Servings: 10
Hummus is a staple in my fridge, and one of the foods I like to meal prep on the weekend. And i promise you once you try this roasted carrot hummus, you will never want to buy another container of store-bought hummus again. Roasting the carrots is one of the tricks to bring out the sweetness of this family-favorite veg. Serve this hummus on a platter with fresh veg piled around it, use it as a spread on a sandwich, or as a dip with your favorite crackers. All the fibre, and protein from the chickpeas will keep you feeling so nourished and satisfied!
1 pound carrots (about 3 1/2 cup sliced), peeled and sliced into 1-inch rounds
4 tablespoons olive oil, divided
2 teaspoons sea salt, divided
1 14-ounce can chickpeas, drain and reserve the liquid
1/4 – 1/2 cup liquid from the can of chickpeas (aquafaba), start with 1/4 cup and use as needed
1 garlic clove, peeled and smashed
juice of 1 medium lemon
3/4 teaspoon smoked paprika
3/4 teaspoon cumin powder
1/2 teaspoon chilli flakes
01. Preheat the oven to 400F. Line a baking sheet with parchment paper. Add the carrots and toss with 2 tablespoons of olive oil and 1 teaspoon of salt. Roast until soft and beginning to caramelize, about 30 minutes, rotating the pan halfway through.
02. In a food processor, add the roasted carrots, the remaining 2 tablespoons olive oil, 1 teaspoon salt, chickpeas, chickpea liquid (aquafaba), garlic, lemon juice, paprika, cumin and chilli flakes.
03. Process on high until smooth, stopping and scrapping the sides as needed. Add additional olive oil and/or chickpea liquid (aquafaba) to reach desired consistency. Adjust the seasoning with salt and chilli flakes.
04. Serve with fresh veggies, crackers, or in a sandwich as a spread. Enjoy!
Note: could be refrigerated in an airtight container for up to a week.