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.
The Risk of Under-Processing
Home cooks frequently compromise the silkiness of pureed dips by rushing the machine cycles. Running the food processor continuously for a full two minutes after adding the hot carrots breaks down the fibrous cell walls of the root vegetables while incorporating air into the dense paste of drained chickpeas and sesame paste. Stopping the motor frequently to scrape down the bowl prevents dense pockets of unblended garlic from remaining trapped beneath the blade assembly.Managing Moisture Levels
Adding too much liquid at once separates the emulsion, turning a thick purée into a watery sauce that slides off pita bread. Reserve the liquid from the chickpea can and incorporate it by the tablespoon through the feed tube only if the motor strains against the resistance of the tahini. Cold filtered water works identically to aquafaba if the viscosity needs thinning without adding extra sodium from the canning liquid.Storage and Shelf Life
Transferring the finished product to a tightly sealed glass container limits oxidation of the fresh dill and preserves bright green herbal flecks. Stored below 40 degrees Fahrenheit, the mixture remains chemically stable and microbiologically safe for up to seven days before flavor degradation begins.
