Charred Carrot Hummus Recipe
Get ready for your next food crush. Seriously. This velvety, crazy-good sweet and savory blend of charred carrots, tahini (sesame paste), lemon, and spice is lighter and more nuanced than chickpea hummus, and it goes great with crudités or crackers or on a sandwich. We love this so much, it’s officially one of the best hummus recipes we’ve ever tried.
Charred Carrot Hummus
- 2 cups carrots, peeled and cut into 1-inch lengths
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 2 tablespoons lemon juice
- 2 teaspoons tahini
- 1 small clove garlic, smashed
- 3/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika, plus more for garnish
Preheat the oven to 450ºF. Toss the carrots with 1 tablespoon of the olive oil and 3/4 teaspoon salt. Transfer to a rimmed baking sheet and roast until tender and charred in some places, 25 to 35 minutes.
In a blender or food processor, combine the carrots, 3/4 cup water, the remaining 2 tablespoons olive oil, the lemon juice, tahini, garlic, cumin, and paprika and blend until completely smooth, stopping to scrape down the sides. Season to taste with salt, transfer to a bowl, and garnish with a drizzle of olive oil and a sprinkle of paprika.
Photography Paul Sirisalee
This is a great vegan dip! Made it for Christmas dinner and everyone loved it. It’s quite easy other than the time required to roast carrots. I blended it it in a Blendtec and it was so smooth!
I’m so glad you like it! I’m making it for New Year’s Eve I love it so much! Thanks for sharing your thoughts!
OBSESSED with this dip! The sweetness of the carrots is perfect against zesty garlic, nutty tahini, and fruity olive oil. The lemon, cumin, and smoked paprika take it over the top. I’ll be making this on the regular!
I’m so glad you love it as much as I do, Alanna. Totally obsession-worthy!
This dip is ridic delicious. I sprinkled sumac on-top instead of paprika and it was the complete opposite of a sad time!
I’m so glad you liked it! I make it all the time!