Roasted Carrot and Dill Hummus
Roasted carrots and fresh dill lend this creamy hummus a lightly sweet and tangy flavor thats downright irresistible This recipe was love at first bite and has since claimed the number 1 spot in my homemade hummus repertoire Because this version calls for roasted carrots I sometimes like to make the most of that oven time by roasting a few extra veggies alongside for dipping This hummus is lovely layered in wraps or sandwiches paired with crackers and veggies spread on toast or served on top of warm veggie bowls or saladsor just eaten with a spoon I encourage you to play around with the amount of dill lemon oil andor garlic to find your perfect version I purposely kept the lemon and dill pretty light so that you can tweak to taste
Roasted carrots and fresh dill lend this creamy hummus a lightly sweet and tangy flavor thats downright irresistible This recipe was love at first bite and has since claimed the number 1 spot in my homemade hummus repertoire Because this version calls for roasted carrots I sometimes like to make the most of that oven time by roasting a few extra veggies alongside for dipping This hummus is lovely layered in wraps or sandwiches paired with crackers and veggies spread on toast or served on top of warm veggie bowls or saladsor just eaten with a spoon I encourage you to play around with the amount of dill lemon oil andor garlic to find your perfect version I purposely kept the lemon and dill pretty light so that you can tweak to taste
- 1 small garlic clove
- 1 1/2 cups (200 g) peeled and diced carrots (2 to 3 medium c
- 1 teaspoon (5 ml) untoasted sesame or olive oil
- pinch fine sea salt
- 3 tablespoons (6 g) chopped fresh dill or more to taste
- 1 can chickpeas*
- 1/4 cup (60 ml) tahini
- 2 tablespoons (30 ml) fresh lemon juice or more to taste
- 4 tablespoons (60 ml) chickpea brine or filtered water or more if needed**
- 1 teaspoons (5 to 10 ml) untoasted sesame oil or light olive o to taste
- 3/4 teaspoons fine sea salt to taste
- ground cumin ground coriander, and/or fresh minced dill (optional)
- Carbohydrate 0.4959 g
- Cholesterol 0 mg
- Fat 0.0075 g
- Fiber 0.0314999985694885 g
- Protein 0.0954 g
- Saturated Fat 0.001335 g
- Serving Size 1 1 1/4 cups (560 mL) (4g)
- Sodium 872.31 mg
- Sugar 0.464400001430511 g
- Trans Fat 0.002265 g
- Calories 2 calories
Step-by-step
- Preheat oven to 400°F (200°C) and line a roasting pan with parchment paper.
- Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 32 to 37 minutes, until carrots are fork-tender and blackened on the bottom.
- About 5 to 10 minutes before your carrots are done roasting, place the garlic and fresh dill into a large food processor. Process until minced.
- Drain the chickpeas over a small bowl, reserving the chickpea brine, if using.
- Next add the drained chickpeas, tahini, lemon juice, chickpea brine (or filtered water, if using), oil, and salt. Process until smooth, stopping to scrape down the side of the processor as necessary.
- When the carrots are ready, carefully transport them to the processor using the parchment paper as a handle to carry. Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or water depending on your preferences.
- Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil, if desired. Leftover hummus will keep in an airtight container in the fridge for about 5 to 7 days.
My Unexpected Hummus Obsession
As a busy working mom, time in the kitchen is a precious commodity. I'm always looking for recipes that are both delicious and easy to whip up, even on a weeknight. That's how I discovered my love affair with homemade hummus. I used to buy it pre-made, but the flavors always felt…lacking. Something was missing that zest, that vibrant freshness. So I decided to give making it myself a try.
My first attempts were…adequate. Good, even. But nothing special. Then, one day, I stumbled upon a recipe for roasted carrot and dill hummus. Intrigued, I decided to give it a go, not expecting much more than a slightly different twist on the classic. Boy, was I wrong. From the moment I tasted that first spoonful, I was hooked. This wasn't just good hummus; this was a revelation. The roasted carrots added a surprising sweetness and earthiness that perfectly complemented the bright, herbaceous notes of the dill. It was creamy, flavorful, and utterly irresistible.
Since then, this roasted carrot and dill hummus has become a staple in my kitchen. It's so versatile! I spread it on sandwiches and wraps, use it as a dip with crudités and crackers, or even dollop it on top of salads for an extra layer of flavor. Sometimes, when I’m feeling particularly indulgent, I’ll just eat it straight from the bowl with a spoon. (Don't judge; you would too!) The best part? It's so incredibly simple to make. Even on my busiest days, I can find the time to throw this together.
The Magic of Roasted Carrots
The secret to this hummus's amazing flavor? Roasting the carrots! Roasting brings out their natural sweetness and gives them a slightly caramelized flavor that's just phenomenal in hummus. I often roast extra veggies while the carrots are in the oven to make a delicious platter. The slight char on the carrots adds a subtle smoky note that elevates the entire dish. And don’t worry if you accidentally over-roast them; the slightly blackened edges just add to the depth of flavour.
I love experimenting with this recipe. Sometimes I add a touch of roasted red pepper for a little extra sweetness and a gorgeous color. Other times, I’ll swap out the dill for cilantro or parsley, depending on my mood and what’s fresh at the market. The beauty of this recipe is its adaptability. You can easily customize it to your own liking. If you prefer a tangier hummus, add a bit more lemon juice. If you want a richer flavor, add a touch more tahini. Feel free to experiment and find your perfect balance of flavors.
More Than Just a Dip
This hummus is so much more than just a simple dip. It's a flavor enhancer, a culinary chameleon that can transform any dish. I’ve used it as a base for salads, a spread for sandwiches, and even as a topping for grilled chicken or fish. The possibilities are endless.
I’ve shared this recipe with friends and family, and everyone agrees: it’s a game-changer. They’re amazed by how easy it is to make and how incredibly delicious the results are. It’s become a go-to recipe for potlucks, parties, and even casual weeknight dinners. And the best part? The leftovers keep well in the fridge for several days, making it a perfect make-ahead dish for busy schedules. So go ahead, give this recipe a try. I promise you won't be disappointed. You might just find yourself, like me, completely obsessed with homemade hummus.
Tips and Tricks for Hummus Perfection
Here are a few tips to ensure your hummus turns out perfectly every time:
- Use high-quality ingredients: The better the ingredients, the better the hummus. Look for fresh, flavorful carrots, good-quality tahini, and freshly squeezed lemon juice.
- Don't over-process: While you want your hummus to be smooth, over-processing can make it gummy. Pulse the ingredients until smooth, but don't let the food processor run for too long.
- Taste and adjust: Taste your hummus as you go and adjust the seasonings to your preference. You might need to add more lemon juice, oil, or salt to achieve your desired flavor.
- Get creative with toppings: Don't be afraid to experiment with different toppings. A sprinkle of paprika, a drizzle of olive oil, or a few chopped fresh herbs can elevate your hummus to the next level.
I hope you enjoy this recipe as much as I do. Happy hummus-making!
