Roasted Carrot and Chickpea Hummus

Roasted Carrot and Chickpea Hummus
Recipe Date:
August 28, 2018
Cook Time:
Imperial (US)
Pair with Dutton Estate, Warren's Collection Chardonnay
  • 8 Ounces carrots, (1/2 pound) peeled and cut into 1-inch pieces
  • 5 Cloves garlic peeled and left whole
  • 1 Medium size shallot thinly sliced
  • 2 Tablespoons olive oil to toss with carrots, garlic & shallots and salt
  • 1 teaspoon kosher salt, tossed with carrots, garlic & shallots before roasting
  • 1/2 Cup extra-virgin olive oil
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 Tablespoons freshly squeezed lemon juice
  • 1/8 teaspoon cayenne pepper
  • Extra Kosher salt to taste while pureeing roasted vegetables
  • Beet crackers or Root vegetable chips, for Roasted Carrot & Chickpea Hummus


· On a small rimmed baking sheet, toss together carrots, garlic, and 2 tablespoons olive oil and 1 teaspoon salt.

· Cover with aluminum foil and roast until the carrots, garlic and shallots are tender and soft, about 20 to 25 minutes.

· Remove roasted vegetables from the oven and let cool to room temperature.

· Place the carrots, garlic, shallots and chickpeas in a food processor. Pulse to combine together and mixture starts to break apart.

· Add the fresh lemon juice, 1/2 cup olive oil, cayenne and about 1/2 teaspoon salt.

· Puree mixture until smooth and becomes an even pale orange color.

· Taste, if needed add extra salt

· Puree again until well Hummus is well incorporated

· Cover, refrigerate until completely cooled

· Serve with Beet Crackers or Root Vegetable Chips