Hummus gets a colorful makeover with the addition of roasted carrots. The orange veggie adds a light sweetness and some nutrition to the classic creamy dip. It's a crowd-pleasing appetizer for your next party or a tasty weekday snack—hummus will keep in an airtight container in the fridge for up to five days.
Whole garlic cloves roast with the carrots, giving the hummus a delicious garlic flavor that won't linger on your breath. The chickpeas are simmered while the carrots cook in the oven. Simmering the beans with baking soda makes peeling them unnecessary and leads to ultra-creamy dip. Serve with warm pita triangles or pita chips.
- 2/3 pound carrots (peeled and cut into 1-inch pieces)
- 3 cloves garlic (unpeeled)
- 2 tablespoons extra-virgin olive oil (divided)
- Salt and pepper
- 1 (15-ounce) can chickpeas (rinsed and drained)
- 1 1/2 cups vegetable broth or water
- 1/2 teaspoon baking soda
- 1/4 cup tahini
- 3 tablespoons lemon juice (fresh)
- 2 teaspoons honey (or maple syrup)
- 1 teaspoon ground cumin
- Up to 1/4 cup cold water
- Garnish: Fresh parsley and/or cilantro, sesame seeds, olive oil
- For serving: Pita bread or chips