I like to have store-bought hummus handy most weeks, just for convenience. That said, homemade hummus usually tastes so much better!
I’ve been getting plenty of carrots in my weekly CSA (community supported agriculture) box, and like to oven-roast them to really accentuate the flavor.
I recently had the wild idea to combine them with a simple and not-very-exciting store-bought hummus…and guess what? All of a sudden – very exciting!
You really won’t believe what a difference roasted carrots make. Adding a deliciously rich and slightly sweet dimension, they transform plain hummus into sensational. Seriously, this is delicious.
I love this roasted carrot hummus for breakfast slathered over toasted Ezekiel English muffins, and sometimes top that with roasted bell peppers, steamed kale, and/or mashed potatoes. It’s also great right over a fresh green salad, drizzled with balsamic vinegar. See how many ways you can find to love this stuff!
SHORTCUT ROASTED CARROT HUMMUS
12 ounces carrots, chopped into 3/4-inch pieces
1 10-ounce package oil-free hummus
1 tablespoon lemon juice
1 teaspoon hot sauce
1/2 teaspoon cumin
1/4 teaspoon Za’atar seasoning
1/4 teaspoon coriander
salt and pepper to taste
Preheat oven to 425 degrees.
Place carrots in a Scanpan Classic Roasting Pan (or other nonstick roasting pan) with 1/2 cup water. Roast uncovered for 20 minutes, then stir gently, and add another 1/2 cup of water (or slightly more) if needed. Continue to roast for another 20 minutes or so, or until fork tender. Remove from oven. Season with salt and pepper (if needed). Allow to cool.
Once cool, place all ingredients into the bowl of a large food processor, and process until very smooth.
Refrigerate and serve chilled, on toast, or along with fresh vegetables, pita bread, or crackers.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen