Easter makes me think that carrots are the name of the game (wait till you see what I have lined up for you tomorrow by the way). I guess it’s because of bunnies and the idea that bunnies like carrots. And today Pia asked me WHY bunnies were the symbol of Easter when it was about Jesus (she goes to catholic school) and if the Easter Bunny was real (gahhhh!!!???) I was parking the car and suddenly got reeaaallly into my parallel parking game, mumbling something like “I think so?” She didn’t argue with me, but kind of said out loud “well at least we know Santa is real and also Leprechauns…” jeez. I see the end of the “game” is coming soon with that one. But back to Carrots. I have not traditionally loved cooked carrots in my life, but occasionally, when made the right way they can kind of worm their way into my heart. Like especially here with this hummus- they wormed away.
The Carrots were roasted for 20 minutes with big cloves of garlic and a little olive oil and salt- and they got tender and all caramelized golden brown. I added them to the garbanzo beans with olive oil and red wine vinegar and it was so creamy I didn’t even have to add tahini. Just pure flavor, not to mention a rather pretty color!
A sprinkle of zaatar spices on top, some olive oil and a few pomegranate seeds and you have a stunning appetizer with an exotic edge- perfect for pre dinner snacking on Easter, don’t you think?
- 3 large cloves garlic, peeled
- 3 large carrots, peeled and cut into thirds
- 2 teaspoons olive oil
- kosher salt
- 1 fifteen ounce can garbanzo beans, rinsed and drained
- ¼ cup olive oil
- ¼ cup red wine vinegar
- kosher salt
- z’atar, pomegranate seeds and a drizzle of olive oil for garnish
- Preheat the oven to 425 degrees.
- Place the carrots and the garlic in the center of a baking dish and toss with the 2 teaspoons of olive oil and sprinkle them with salt. Let them roast at 425 degrees for 20 minutes until tender and golden.
- Add them to the bowl of a food processor along with the garbanzo beans, the olive oil and the red wine vinegar. I let the hummus run for a long time until the hummus was really creamy and the carrots were all the way incorporated into the hummus. Season to taste with kosher salt.
- Transfer to a serving bowl and use the back of a spoon to make rings in the top of the hummus, and then drizzle the olive oil over the top (it will collect in the swirls). Sprinkle with zaatar and pomegranate seeds and serve.
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I LOVE carrot hummus and yours looks amazing! By default I had to start making my own a few years ago because I stumbled on this brand of hummus that had a carrot version in their lineup and it was amazing. But it wasn’t sold within 100 miles of me and they wouldn’t ship so I had to start making my own. I’ve only ever boiled the carrots rather than roasting and love your idea! Totally trying and pinning!
Hummus has never looked so incredible!!!! This is calling my name!
Good Morning Heather
Where did you get the pomagranate seeds (I assume there were fresh?) I checked local Met. Market and they are only seasonal (Christmas time). It would be great to know because I was going to make your lovely asparagus recipe with pomagranate seeds and could not complete the recipe. Love your recipes.
A QA neighbor
Hi Marcia!! Trader Joes always has them!
What a delicious dip!
I’ve never seen carrot hummus before but this looks amazing and perfect for Easter!
this is such a genius idea! i’ve never seen or heard of carrot hummus until now. you are on to something!!
Love the sound of roasted carrots in hummus!
This is delicious! I used half rosemary infused olive oil and half regular. I also didn’t have enough red wine vin, so I used what I had and supplemented with rice wine vin.. Sumac over the top adds a nice texture and slightly smokey flavor I really like.
I love roasted carrots, this is the way to do hummus!
Hi Heather – I just made your roasted carrot hummus and it’s de-lish! Thanks for posting! Love the tartness of the red wine vinegar and the sweetness of the carrots. Such a great combination of flavors!
How much wine vinegar do you add? 1/4 of what? (cup, tsp, tbsp?)
it was a 1/4 cup! thank you Agata for the catch! I fixed that!