Roasted Carrot Curry Hummus
This roasted carrot curry hummus is a deliciously creamy twist on classic hummus, made with nutrient dense ingredients. Sweet, caramelized roasted carrots blend with chickpeas, tahini, and warm curry spices for a rich, flavorful dip with just the right balance of savory and sweet. Serve it with gluten-free crackers, fresh veggies, or warm gluten-free pita for an easy appetizer or snack that’s packed with cozy flavor and gorgeous color.
Equipment
- 1 high powered blender or food processor
Ingredients
- 1 15 oz can of chickpeas
- 4 medium size carrots
- 6 garlic cloves
- 1/3 cup olive oil(plus a little more for roasted the carrots and garlic)
- 1/4 cup raw tahini
- 1/2 cup filtered water
- 1 tbsp maple syrup
- 1 1/2 tsp sweet curry seasoning
- 1 tsp coriander
- 1 tsp salt
- 1/4 tsp smoked paprika
Toppings
- Chopped pistachios
- Pomegranate seeds
- Fresh herbs
Instructions
- Carefully peel the carrots and cut them into smaller, evenly sized pieces. Peel the garlic cloves, leaving them whole.
- Arrange the carrots and whole garlic cloves on a parchment-lined baking sheet. Drizzle with olive oil and toss until everything is evenly coated.
- Roast at 375°F for 30–35 minutes, or until the carrots are tender and lightly caramelized. Remove from the oven and set aside to cool slightly.
- Meanwhile, drain and thoroughly rinse the chickpeas in a fine-mesh strainer
- Add the chickpeas, roasted carrots and garlic, filtered water, olive oil, tahini, maple syrup, and spices to a high-powered blender or food processor.
- Blend on high for 1–2 minutes, or until the hummus is completely smooth and creamy. If needed, add a little more filtered water, one tablespoon at a time, until you reach your desired consistency.
- Transfer the hummus to an airtight container and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld together.
- When ready to serve, transfer the hummus to a serving bowl and garnish with chopped pistachios, pomegranate seeds, and fresh herbs. Enjoy!