Roasted Carrot Hummus is an easy way to make a favorite healthy snack even healthier, and makes for some fun colors and delicious flavors. Homemade hummus is worth the extra time, much fresher and healthier than the grocery store version, and it can keep in the fridge all week or half of the batch can be frozen for later. A food processor is the best for super smooth hummus, hiding those veggies inside for picky kids. We dip ours with tortilla chips, pretzels, pita chips or cut up veggies, great on a veggie sandwich or wrap too!
Roasted Carrot Hummus
Ingredients
- 4-5 carrots, chopped in large chunks
- 1/2 small onion, cut in a couple large chunks
- 2 cloves garlic
- olive oil, salt pepper
- 5 dried apricots
- 1 juice of a lime (I cut the peel off and use the whole thing)
- 1 can garbanzo or white beans
- 1 T red wine vinegar
- 2 T sunflower seeds
- 1 T seasame seeds
- 1 T honey
- 1/4 c plain yogurt
- 1 pinch cayenne pepper or part of a jalapeno if you like spicy
- pinch salt, few grinds fresh pepper
- 2 T olive oil or more as needed
Instructions
- Roast carrots, onion, and whole garlic cloves tossed with olive oil salt and pepper in a 400 degree oven for about 30 minutes or until they are starting to brown and carmelize.
- In a food processor, add all ingredients and process until smooth. Add more olive oil to reach the right consistency
Roasted Carrot Hummus