My favorite thing about this hummus? The color! I love the shade of vibrant orange. It’s so much better than the typical brownish tan color of hummus. The hummus is made from caramelized roasted carrots, garlic, turmeric, and of course chickpeas. All pulsed to the best creamy texture.
I haven’t always loved hummus. It wasn’t until I tried homemade hummus that I loved it. It might have been the seasonings, or it might have been the freshness, but either way my opinion of hummus changed. In the best way!
It’s not every day that I make homemade hummus. Although I’m not sure why I don’t, it’s so easy to make and switch up the seasonings. I do like certain brands of store bought hummus and sometimes the flavors are too awesome to pass up: hatch chili, cauliflower, strawberry!?
Speaking of hatch chilies, have you ever had them? Hatch chili season is short – usually from August through September. They are grown in New Mexico, but my grocery store always has bins of fresh hatch chilies! I’m looking forward to buying some soon. And testing some hatch chili recipes!
This is another recipe from Chloe Flavor. If you haven’t read her cookbook yet, I’d highly recommend it! or at least check it out from your local library. Every recipe I’ve made has been delicious and she uses readily available vegan ingredients.
The turmeric also helps to add to the beautiful orange color. While I only put a bit of red pepper flakes in my hummus, you can add more if you’re looking for something spicier!
Normally, fresh hummus whips up in under 5 minutes. But because we are roasting the carrots, it takes a little bit more time. You can either roast the carrots the day before or set the timer for roasting and do other things in the meantime. The carrots don’t need much attention, just stir them once throughout the roasting and they’ll be golden brown to perfection.
Roasted Carrot Hummus
Creamy hummus made with caramelized carrots, garlic, turmeric, and chickpeas.
- 1 1/4 cup carrots, chopped in 1 inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 can chickpeas, drained
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes, or more depending on spice level
- Heat oven to 400 degrees. On a baking sheet lined with parchment paper, toss carrots with olive oil, salt, and turmeric. Roast 35 minutes, stirring half way through, until golden and caramelized. Let cool.
- In a high-speed blender or food processor, pulse chickpeas, lemon juice, garlic, and red pepper flakes. Add carrots and pulse again. If too thick, thin with a tablespoon o rmore of olive oil.
- Serve with vegetables, chips, or pita bread.
images and text © North Coast Eats
adapted from Chloe Flavor
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