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+ servings

Charred Carrot Hummus

Servings 2
Author Niki Ford


  • 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


  1. 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.
  2. 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.