Roasted Carrot and Dill Hummus
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Roasted carrots and fresh dill lend this creamy hummus a lightly sweet and tangy flavour that’s 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 salads—or just eaten with a spoon (you know I do). I encourage you to play around with the amount of dill, lemon, oil, and/or garlic to find your perfect version. I purposely kept the lemon and dill pretty light so that you can tweak to taste.
Yield
2 1/4 cups (560 mL)
Prep Time
10 Minutes
Cook time
35 Minutes
Total Time
45 Minutes
Ingredients:
For the hummus:
- 1 1/2 cups (200 g) peeled and diced carrots (2 to 3 medium chopped into 1/2-inch pieces)
- 1 teaspoon (5 mL) untoasted sesame or olive oil
- Pinch fine sea salt
- 1 small garlic clove
- 3 packed tablespoons (6 g) chopped fresh dill, or more to taste
- 1 (14-ounce/398 mL) 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 to 2 teaspoons (5 to 10 mL) untoasted sesame oil or light olive oil, to taste
- 3/4 to 1 1/4 teaspoons fine sea salt, to taste
For garnish:
- Ground cumin, ground coriander, and/or fresh minced dill (optional)
Directions:
- 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.
* If using freshly cooked chickpeas, please use only 1 cup. For some reason when using freshly cooked chickpeas, this hummus turns out on the thicker side. To keep from throwing off the other flavours, I recommend using just 1 cup of freshly cooked chickpeas in place of the 1 1/2 cups found in a 14-ounce can. This version will also produce a slightly smaller yield.
** Chickpea brine (or aquafaba) is simply the liquid found in a can of chickpeas. I find using aquafaba yields a creamier hummus, but the difference is slight. Feel free to use regular ol’ water if you wish!