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Roasted Carrots and Hummus Gluten-Free Recipe

You can prepare the hummus ahead of time, cover the surface with plastic wrap, and refrigerate until ready to serve.
Servings 4
Author Aran Goyoaga


  • 1-1/2 pounds carrots
  • 1/4 cup plus 3 tablespoons olive oil divided
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon sumac
  • 1 teaspoon honey
  • 1 (15-1/2-ounce) can garbanzo beans, drained and rinsed
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 2 tablespoons warm water
  • 1/2 cup fresh chervil


  1. Preheat the oven to 425°F. Toss the carrots with the 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the sumac and honey. Transfer to a baking sheet and bake until tender and caramelized, 20 to 30 minutes, depending on size.
  2. In a food processor, combine the garbanzo beans, garlic, and lemon juice. Puree until smooth, stopping to scrape down the sides of the food processor as needed. Add the tahini, warm water, and 1 teaspoon salt and process until light and creamy, about 3 minutes. Drizzle in the remaining 1/4 cup olive oil while processing and puree until smooth.

  3. Spread a large scoop of the hummus on each of 4 plates or on 1 large serving platter, top with the roasted carrots and chervil, and serve.