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Spicy Roasted Carrot Hummus

Spicy Roasted Carrot Hummus

Reprinted with permission from The Vegetable Gardener's Cookbook by Danielle Majeika, Page Street Publishing Co. 2019. Photo credit: Danielle Majeika.

Course Snacks & Appetizers
Servings 4 servings


  • 2 medium carrots
  • 1 large clove garlic
  • 1 tsp sesame oil
  • Pinch of salt plus more to taste
  • cups 246 g cooked chickpeas (or 1 [15-oz (425-g)] can), drained and rinsed, plus more for serving
  • ¼ cup 70 g tahini
  • 3 tbsp 45 ml fresh lemon juice
  • 1 tbsp 16 g chili paste, such as sambal oelek
  • ¼ tsp cumin
  • ¼ tsp coriander
  • 2 tbsp 30 ml extra-virgin olive oil, plus more for serving
  • Chopped parsley and sesame seeds for serving


  1. Preheat the oven to 425°F (218°C).
  2. Line a roasting pan with parchment paper and spread out the carrots and garlic clove. Toss them with the sesame oil and a small pinch of salt. Roast the carrots until tender, 40 to 50 minutes. Allow them to cool to room temperature.
  3. Process the roasted carrots, garlic, chickpeas, tahini, lemon juice, chili paste, cumin and coriander in a food processor until the mixture is smooth, about 1 minute. With the motor running, stream in the olive oil until the hummus is light and creamy. Season to taste with salt.
  4. Serve the hummus in a shallow bowl and garnish with parsley, sesame seeds, chickpeas and a drizzle of olive oil. Store the hummus in the refrigerator for 5 to 7 days.