{"id":2694,"date":"2024-11-12T19:09:39","date_gmt":"2024-11-12T18:09:39","guid":{"rendered":"https:\/\/www.veggiejam.com\/english\/?p=2694"},"modified":"2024-11-24T13:14:49","modified_gmt":"2024-11-24T12:14:49","slug":"roasted-carrot-hummus","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/roasted-carrot-hummus\/","title":{"rendered":"Roasted Carrot Hummus"},"content":{"rendered":"\n

This creamy, oil-free carrot hummus offers a lighter twist on classic hummus. It\u2019s smooth, slightly sweet, and has a hint of spice - perfect as a delicious dip for crackers and more.<\/em><\/p>\n\n\n\n

\"vegan<\/figure>\n\n\n\n

Hummus is one of the most popular dips\u2014it pairs well with almost anything, and everyone seems to love it. But sometimes, traditional recipes use more oil than I\u2019d prefer. So today, we're making a version that\u2019s creamy without the extra oil<\/strong>, featuring a hearty dose of carrots.<\/p>\n\n\n\n

In this carrot hummus, the carrots add a touch of natural sweetness and a vibrant orange color, making it a real standout on the table. They\u2019re also packed with nutrients like beta-carotene<\/strong>, adding both flavor and health benefits.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"hummus<\/figure>\n\n\n\n

Instructions<\/h2>\n\n\n\n

For this easy chickpea dip the carrots are roasted until caramelized <\/strong>for an extra layer of flavor.<\/p>\n\n\n\n

    \n
  1. Roast the Carrots:<\/strong> Preheat the oven to 365\u00b0F \/ 185\u00b0C. In a bowl, combine aquafaba (chickpea water), maple syrup, cumin, garlic, salt, and pepper, then drizzle over the sliced carrots. Roast for about 40 minutes, until the carrots are soft and beautifully caramelized. Spoon the marinade over the carrots every 10-15 minutes (optional). Allow them to cool.<\/li>\n\n\n\n
  2. Blend the Hummus:<\/strong> Transfer the cooled carrots to a blender or food processor, together with the drained chickpeas, tahini, lemon juice, cumin, salt, and pepper. Add 2\u20133 ice cubes or 3\u20135 tablespoons of ice-cold water, then blend until smooth.<\/li>\n\n\n\n
  3. Season to Taste:<\/strong> Adjust the seasoning to your liking, adding more salt, pepper, or lemon juice if needed.<\/li>\n<\/ol>\n\n\n\n
    \n
    \n
    \"carrots<\/figure>\n<\/div>\n\n\n\n
    \n
    \"carrots<\/figure>\n<\/div>\n<\/div>\n\n\n\n
    \n

    Note<\/strong>: If the carrot marinade has not evaporated and the carrots are not caramelized after 40 minutes, no problem! Simply roast the carrots for another 5-10 minutes or go ahead and use the carrots together with the remaining liquid for the hummus. It will taste just as good!<\/p>\n<\/div><\/div>\n\n\n\n

    \"roasted<\/figure>\n\n\n\n
    \n

    Variations<\/h2>\n\n\n\n

    For a twist on this hummus, try these variations:<\/p>\n\n\n\n