I’ve been on a bit of a hummus kick lately. This delicious vegan dip is incredibly versatile. You can spread it on your sandwich, mix it with eggs for a mayo free egg salad, or dip your veggies and crackers in it for a tasty snack. It’s so simple to make there’s really no excuse not to have some fresh homemade hummus on hand!
This hummus does have an extra step, which means it does technically take longer than most other hummus recipes, but really all you gotta do is leave the carrots in the oven for 45 minutes. (Pro tip: don’t forget to actually turn the oven on)
The carrots give this hummus a velvety smooth texture, while the gochujang gives it that wonderful little kick of spice. Of course you can play with the amount and type of hot sauce. If you are a die hard Sriracha fan, by all means use that Sriracha! If you like to sweat while you eat your hummus, go ahead and dump a whole bunch in. This recipe adds just enough for flavor and a hint of spice.
Roasted Carrot Hummus
2 medium carrots, peeled and trimmed
1 15 oz can of chickpeas
1/3 C tahini
1/4 C lemon juice (1-2 lemons)
2 garlic cloves, minced
1 T gochujang
1 t salt
1/2 t cumin
2 T olive oil, plus more for drizzle
pepitas and chives for garnish
Preheat oven to 425 degrees F, and prepare carrots by placing on a square of foil with two T of water. Wrap foil and seal to make a pouch. Place in oven on a baking sheet for 40-50 minutes until tender.
In a food processor, combine all ingredients except for olive oil, and garnish. process until the mixture is smooth, should take around 1 minute. Stream in the olive oil and continue to process until the hummus is light.
Adjust any seasonings before scraping hummus out of food processor. Drizzle with olive oil and sprinkle pepitas and chives over top. Enjoy with veggies and or crackers!