Roasted Carrot Hummus

Prep Time:

25 minutes

Number of Servings:

Serves 8

Recipe Source:

Up Your Veggies by Toby Amidor ($24.95, Robert Rose Inc., 2023)

Ingredients

1 lb carrots, cut into 2-inch slices
6 Tbsp olive oil, divided
¹⁄₄ tsp salt, divided
¹⁄₄ tsp ground black pepper, divided
1 ³⁄₄ cups low-sodium canned chickpeas, drained and rinsed
1 garlic clove, crushed
2 Tbsp freshly squeezed lemon juice
1 tsp ground cumin
¹⁄₂ tsp smoked paprika
¹⁄₂ tsp chili powder

Directions

Preheat oven to 425°.
In a medium bowl, combine carrots, 2 tablespoons of the olive oil, ¹⁄₈ teaspoon of the salt, and ¹⁄₈ teaspoon of the pepper; toss to coat. Transfer carrots to a baking sheet in a single layer.
Bake carrots until slightly browned, about 15 minutes. Remove from oven and let cool slightly.
In a blender, combine roasted carrots, chickpeas, garlic, lemon juice, cumin, paprika, chili powder, remaining ¹⁄₈ teaspoon salt, and remaining ¹⁄₈ teaspoon pepper. Blend on high speed until smooth. With blender running on low speed, slowly add remaining olive oil and pulse until smooth.
Transfer to a dip bowl and serve immediately, or store in an airtight container in refrigerator for up to 4 days.

Notes

You can swap the chickpeas for white beans such as great northern or cannellini.
Serve this dip with vegetables, crackers, or crusty bread.

Nutrition Info:

282 Calories, 10 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (2 g sat), 128 mg Sodium, ★★★★★ Vitamin A, Folate, ★★ Vitamin B1 (thiamine), Vitamin B6, ★ Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Iron, Magnesium, Phosphorus, Potassium, Zinc

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Contributor

Toby Amidor

Toby Amidor, MS, RD, CDN, FAND is a Wall Street Journal bestselling cookbook author, award-winning dietitian and spokesperson who believes that healthy and wholesome can also be appetizing and delicious.

She is the author of nine cookbooks, including The Best 3-Ingredient Cookbook, The Best Rotisserie Chicken Cookbook, and The Family Immunity Cookbook, which won a Gourmand Award for Best Health Book.

She is the founder of Toby Amidor Nutrition and a nutrition expert for FoodNetwork.com.

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