Roasted Carrot Hummus
 
Prep time
Cook time
Total time
 
Author:
Recipe type: condiment
Serves: 12
Ingredients
  • 1 teaspoon cumin seed (or ground cumin)
  • 1 teaspoon coriander seed (or ground coriander)
  • Olive oil; 4 tablespoons plus 2 tablespoons, plus more for drizzling
  • 1 date, pitted and finely chopped
  • 1 pound carrots (6-7 medium), peeled, trimmed and cut into 1/4-inch pieces (about 3 cups)
  • 3 cloves garlic, crushed
  • 1/4 teaspoon salt
  • Juice of 1/2 lemon
  • Juice of 1 orange
  • 3 tablespoons tahini
Instructions
  1. Preheat oven to 400°F.
  2. If using cumin and coriander seed, toast them briefly in a dry skillet over medium heat until fragrant. Finely grind in a clean coffee grinder or with a mortar and pestle.
  3. In a large bowl, whisk the ground spices with 4 tablespoons oil. Add the chopped date, carrot pieces, smashed garlic, and salt, and toss to coat.
  4. Place the carrot mixture in a single layer on a rimmed baking sheet. Roast, stirring once or twice, until the carrots are tender and edges are beginning to brown, 25 to 35 minutes.
  5. Remove from oven and allow to cool for a few minutes. Transfer mixture and any browned bits and oil from the pan to a food processor, or place in a mixing bowl to process with an immersion blender.
  6. Add the lemon juice and orange juice, tahini, and 2 tablespoons of oil. Puree until smooth.
  7. Serve with a little oil drizzled on top. Store in refrigerator, covered, up to 5 days.
Nutrition Information
Serving size: 2 tablespoons. Calories: 110; Fat: 10g; Saturated fat: 1g; Carbohydrates: 6g; Sugar: 3g; Sodium: 82mg; Fiber: 2g; Protein: 1g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/11/07/roasted-carrot-hummus/