Roasted Carrot Hummus (Mediterranean Style Friendly)

Roasted Carrot Hummus (Mediterranean Style Friendly)

I’ve been a little lax on the hummus-making lately, so Bob had to make his own.  It’s delicious!  Good job!

INGREDIENTS:  Yields 2 Cups Hummus

1 can (15 oz) Chickpeas

3 TBSP Olive Oil, divided

4 Medium or 3 Large Carrots, peeled and rough chopped

4 TBSP fresh squeezed Lemon Juice

¼ cup Tahini Paste (recipe for home made below)

1 TBSP Garlic, rough chopped

¼ tsp Sugar

Salt and Pepper to taste


Drain chickpeas, but reserve liquid.

Place Chickpeas and Chopped Carrots in a small bowl (one that has a lid).  Add 1 TBSP Olive oil.  Place lid on the bowl and shake to distribute the oil.

Evenly distribute Chickpeas and chopped Carrots on a baking sheet.

Bake at 400° F for 25-30 minutes or until carrots are tender.

Place Carrots and Chickpeas in a food processor with reserved Chickpea Liquid.  Add 2 TBSP Olive Oil, Lemon Juice, Tahini Paste, Garlic, Sugar, and Seasonings.  Process until smooth.  Add a little extra Olive Oil or Water if you want the end result to be thinner.

Serve with additional Olive Oil and Siracha Sauce.


½ cup Sesame Seeds

2 TBSP Olive Oil or Grape Seed Oil

Water to thin to desired consistency

Dash Salt


Toast Sesame Seeds in a dry skillet until they are just turning lightly brown.  Stir constantly over medium heat.  This only takes a few minutes.

Place Toasted Sesame Seeds in a small food processor and process until you end up with a smooth mixture.

Add Oil, Salt and process until well combined.  Add water as necessary to get the consistency you want.

By Bob, for Chew Wanna Eat?  

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