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Moroccan-Spiced Roasted Carrot Hummus

August 10, 2017


  • 1 lb carrots, chopped into 1-inch chunks
  • 3 whole cloves of garlic, peels left on
  • 4 tbsp extra virgin olive oil, divided
  • 1 1/2 cup cooked chickpeas, rinsed and drained if from a can
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1/4 cup water + more to thin if necessary
  • 1/2 tsp cumin, ground
  • 1/2 tsp ginger, ground
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 1/4 tsp cinnamon, ground
  • 1/4 tsp coriander, ground
  • 1/4 tsp cayenne, ground
  • 1/4 tsp allspice, ground
  • 1/8 tsp cloves, ground
  • ~ Fresh cilantro, minced, to serve


  1. Pre-heat the oven to 425-deg F.
  2. Toss the chopped carrots, and whole garlic cloves with 2 tbsp of olive oil.
  3. Scatter evenly on a baking sheet lined with parchment.
  4. Roast 18 to 20 min in the oven until the carrots are tender and lightly browned.
  5. Toss carrots halfway through cooking.
  6. Squeeze the garlic cloves out of their peels once cool enough to handle.
  7. Combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water, and all of the spices in the bowl of a food processor.
  8. With the motor running drizzle in the remaining 2 tbsp of olive oil.
  9. Whirl away until smooth, scraping the sides down as necessary.
  10. Taste and adjust seasonings if necessary.
  11. Add a little more water or oil If the hummus is too thick.
  12. Process until desired consistency is achieved.

Notes:  Serve with minced cilantro and your favorite veggies and crackers. Store the hummus in an airtight container in the fridge for up to 7 days.

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