This paprika roasted carrot hummus brings new life to classic hummus with deeply sweet roasted carrots blended into the mix. It’s creamy, loaded with tahini, bright with lemon, and has a smokiness from the paprika. Serve it with herbs and sesame seeds over top, plus warm pita alongside for dipping!
paprika roasted carrot hummus – the details
While I love making classic hummus, it’s always nice to change up the flavor profile every now and then. One of my latest favorites is this paprika roasted carrot hummus.
The carrots are roasted simply with olive oil, smoked paprika, and salt. Roasting them allows the natural sweetness of the carrots to intensify, which adds such a delicious addition of flavor to the hummus.
After the carrots roast and cool slightly, the rest of the hummus comes together effortlessly in the blender. I like to use a high-powered blender in order to create the creamiest possible hummus. However, you can also use a food processor.
You’ll blend chickpeas, lots of tahini, lemon zest & juice, garlic, and those beautifully roasted carrots. Plus, a secret ingredient to help achieve the smoothest hummus ever – ice cold water. I tried this after reading Eden Grinshpan’s hummus recipe in her book, Eating Out Loud.
She said the water helps give the hummus a lighter, extremely creamy texture. And it absolutely does.
Once the hummus is blended until creamy (typically at least 90 seconds), I always give it a taste before serving just to make sure there’s enough salt to bring out all of the flavors.
Then, I like to “swoosh” it onto a platter, top it with sesame seeds, fresh dill & chives, give it a good drizzle of olive oil, a few pinches of flaky sea salt…and it’s ready to serve!
You can serve it as an appetizer with warm pita bread or pita chips, eat it as a healthy snack during the week, or even add it to a mediterranean-style dinner bowl.Print
Paprika Roasted Carrot Hummus
paprika roasted carrot hummus with fresh herbs and pita
- 1 lb carrots, peeled + sliced ½”
- 1 tbsp smoked paprika
- olive oil
- kosher salt
- ¼ cup ice cold water, plus more if needed
- 1 (15.5 oz) can chickpeas (no salt added), rinsed + drained
- 2 garlic cloves, roughly chopped
- ½ cup tahini
- 2 tbsp olive oil
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 ¼ tsp kosher salt
- 1 tbsp sesame seeds
- 1 tbsp fresh dill leaves
- 1 tbsp chopped fresh chives
- flaky sea salt
- warm pita or pita chips, for serving
- For the roasted carrots, preheat the oven to 425°F. Line a sheet pan with parchment paper. Place the sliced carrots onto the sheet pan. Add the smoked paprika, a generous drizzle of olive oil, and a good pinch of salt. Toss to coat. Spread the carrots into an even layer. Roast for 30-35 minutes, or until tender. Let cool for about 10 minutes.
- For the hummus, add the water, roasted carrots, chickpeas, garlic, tahini, olive oil, lemon zest, lemon juice, and salt to a high-powered blender (you could also use a food processor, but the blender will create the smoothest texture).
- Blend until smooth and creamy, using a spatula to scrape down the sides of the blender a couple of times. If needed, add a little bit more water to help everything combine. Taste and add more salt if needed.
- Plate the hummus with the sesame seeds, dill, chives, a pinch of flaky sea salt, and a drizzle of olive oil over top. Serve with warm pita or pita chips alongside.