How to Make Roasted Carrot Hummus (Tasty & Vegan)

Preheat the oven to 400 degrees Fahrenheit.

Cut 1 pound of carrots into half-inch pieces, leaving the skin on for more nutrients.

Place the carrots on a baking sheet and add 2 unpeeled garlic cloves (or 4 small ones).

Drizzle with approximately 1 tablespoon of olive oil.

Add spices: 1 teaspoon ginger, 1 teaspoon cinnamon, 1 teaspoon cumin, 1 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Stir to combine the ingredients on the baking sheet.

Roast in the oven for 20 to 25 minutes until tender and lightly caramelized, stirring halfway through.

Remove from the oven and let cool until warm to the touch.

Peel the roasted garlic cloves, discarding the papery husks.

In a food processor, add the juice of 1 lemon and tahini, blending until fluffy and light.

Add the roasted carrots, peeled garlic, and about 1 tablespoon of chopped sage to the food processor.

Pour in 5 tablespoons of cold water and pulse until smooth, scraping down the sides as needed.

While blending, drizzle in 2 to 3 tablespoons of olive oil.

Taste and adjust seasoning with more salt and pepper if needed.

Transfer the hummus to a serving bowl, creating a well in the center.

Drizzle olive oil into the well and garnish with chopped sage.

Equipment Needed

Spice Level:

Dietary