Chickpea with Carrot Hummus

This delicious and healthy roasted Chickpea with Carrot Hummus is perfect for mindless munching, but with none of the guilt. 

Here we are, well into January 2016, and this is the first healthy recipe I'm sharing with you. What the heck took me so long? I'm not sure actually, but better late than never. Right?

Is making homemade hummus easy?

Hummus is something that I really enjoy eating, and there are plenty of good brands on the market that I love, and purchase frequently. However, making hummus at home couldn't be easier, and when doing so you can tailor it to your own tastes and dietary restrictions, as needed. Plus it's great fun!

Why this recipe works?

What gives this hummus that little extra something that you don't normally get when purchasing store bought hummus is the extra depth of flavor that roasting the chickpeas and carrots provides. It's thirty minutes well spent, and one that makes all the difference.

When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!

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Chickpea and Carrot Hummus

Renee Goerger

This delicious and healthy roasted Chickpea and Carrot Hummus is great to mindlessly munch on with assorted fresh veggies. This is a no guilt treat.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Appetizer Dip, appetizer spread

Cuisine Middle Eastern Inspired

Servings 2 cups

Calories 317 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 cans (15 ounces) garbanzo beans (chickpeas) drained and rinsed
• ▢ 3 large large carrots peeled and chopped into chunks
• ▢ 2 tablespoons olive oil plus extra for drizzling and/or thinning
• ▢ 1½ teaspoons ground coriander
• ▢ 1½ teaspoons ground smoked cumin
• ▢ 1 teaspoon garlic powder
• ▢ 1 can (15 ounces) artichoke hearts drained
• ▢ 2½ cup water
• ▢ 3 tablespoons tahini sauce
• ▢ 1½ teaspoons fresh lemon juice
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper

Instructions

 

• Preheat the oven to 425-degrees Fahrenheit.
• In a large bowl, combine the drained chickpeas, chopped carrots, olive oil, coriander, smoked cumin and garlic powder. Toss evenly with 2 tablespoons olive oil.
• Roast in the preheated oven for 20 minutes.
• Stir well and return to the oven to roast an additional 10 minutes.
• Remove from oven and cool completely.
• Add the artichokes and cooled chickpeas to a high powered food blender or food processor.
• Add the water, lemon juice, tahini, salt and pepper. Blend or process until smooth.
• Add additional salt and pepper to taste, if desired.
• Chill (if desired) and drizzle olive oil over top before serving.
• Serve with assorted fresh vegetables and/or pita chips.

Notes

If you prefer a thinner hummus, add additional olive oil when blending or processing until you reach your desired consistency.

This hummus can be stored in an airtight container in the refrigerator for up to 2 weeks.

Nutrition

Serving: 1cupCalories: 317kcalCarbohydrates: 18gProtein: 6gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gSodium: 1266mgPotassium: 512mgFiber: 5gSugar: 5gVitamin A: 18089IUVitamin C: 9mgCalcium: 96mgIron: 3mg

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I sincerely hope you've enjoyed today's healthy dip recipe as much as I've enjoyed bringing it to you!

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