I just love hummus. How does something so simple taste so darn good? As you’ve seen from my recent posts, I’ve been on this Easter kick lately. {I think it’s spring fever mostly but we’ll blame it on Easter…} This week I wanted to do something with carrots because, well, the Easter Bunny loves carrots. Duh. So why not carrot hummus? That’s what I said!
Roasting brings out the sweetness in most vegetables and carrots are no exception. In culinary matrimony, carrots + cumin + orange = true love. Throw in some garlic, chickpeas, tahini, and cilantro and you have Roasted Carrot Hummus!
Here’s what you need. And here’s a tip that I learned from my friend Lynn: You don’t always have to follow the recipe. Don’t have an orange? Fine, use another acid like lime — probably even better. No shallot? It’s not a deal breaker, I use shallots in just about everything because we planted so many in the garden last year, it’s become sort of a habit. Want more heat? Leave the seeds in the jalapeño pepper. It’s just cooking, have some fun with it!
Toss the carrots, garlic, shallots, and jalapeno with a little olive oil, salt, and pepper and roast in a 400 degree oven for about 20 minutes until lightly browned and tender.
Meanwhile, separate each pita bread round to yield 2 thin rounds from each — if you like thicker chips, skip this step. Stack the rounds, cut in half, and cut each half into fourths to form triangular wedges. Spread the wedges smooth side down on a large baking sheet and brush with olive oil.
In the bowl of a food processor fitted with a metal blade, process the roasted vegetables with the other ingredients until desired consistency and enjoy with warm pita chips!
Have a wonderful weekend!
- 3-4 carrots, roughly chopped
- 3 cloves garlic, halved
- 1 shallot, sliced
- 1 jalapeño, halved
- 2 tablespoons olive oil, divided
- kosher salt and freshly ground black peppercorns, as desired
- 4 (8-inch) pita bread rounds
- ¾ cup canned chickpeas (garbanzo beans), reserve liquid
- ¼ cup tahini paste
- ¼ cup orange juice
- 1 teaspoon orange zest
- 1 teaspoon cumin
- ½ cup cilantro leaves
- Heat oven to 400 degrees F. Toss the carrots, garlic, shallots, and jalapeño with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes or until lightly browned and tender.
- Reduce oven temperature to 350 degrees F. Separate each pita bread round to yield 2 thin rounds from each. Stack the rounds, cut in half, and cut each half into fourths to form triangular wedges. Spread the wedges smooth side down on a large baking sheet and brush with remaining 1 tablespoon olive oil. Bake 8-10 minutes or until golden brown. Flip the chips so the smooth side is up and bake 5 minutes longer or until brown and crispy.
- In the bowl of a food processor fitted with a metal blade, add 1 cup of the roasted roasted carrots and the roasted garlic, shallot, and jalapeño. Add the chickpeas and ¼ cup reserved liquid, tahini paste, orange juice and zest, cumin, and cilantro. Process until smooth or desired consistency. Serve with warm pita chips and enjoy!
If you like thicker pita chips, don't separate the pita rounds.
For other Easter ideas, you may also like:
White Chocolate-Pretzel Easter Egg Nests
How to Dye Easter Eggs with Everyday Pantry Items
Lemony Watercress Salad with Wild Rice, Asparagus, Mushroom & Poached Egg
Sounds yummy and I have all the ingredients so I think we will e having this for 5:00 somewhere
Thanks, Lisa! I hope you like it!
Brett,
So glad to have come to your website via Healthy Aperture. I am in COMPLETE agreement about the combo of carrot, cumin, orange! High fives coming your way about that. I love this recipe idea. Now I am going to click through to soical follow you too. Glad to meet you 😉
Hi Katie–nice to meet you and thanks for stopping by! I just took a peek at your beautiful site and decided I need to make lunch first so I don’t try to eat the images on my computer! 😉 Happy to have a new foodie crush!
I just discovered your site, it’s wonderful! I’m new to the food blogging community, happy to have a new food site to explore!
Hi Samantha! I’m new to this as well having just started at the beginning of March but have discovered what a wonderful community of support we have! Thanks for stopping by!
What an amazing idea!! John hates chickpeas but loves carrots – I bet I could get him into this 🙂 delicious and gorgeous too!
Thanks, Danielle! Super easy to make and he’ll never know there are chickpeas in there — it will be our little secret! 😉
This is exactly what I was looking for!
Especially your second photo looks amazing! Will have to try out this recipe, pinned!
Thank you — this makes my day!