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Roasted Carrot Hummus (Air Fryer or Oven)

Janice Pattie
Roasted Carrot Hummus is a delicious variation on the classic middle eastern dip.  Roast carrots in your air fryer or oven and combine with traditional hummus ingredients for a really tasty spread or dip.
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, dip, Snack, spread
Cuisine Middle Eastern, Moroccan
Servings 4 as an appetiser
Calories 141 kcal

Equipment

  • Vegetable peeler
  • Sharp knife
  • chopping board
  • Mortar and Pestle optional
  • Food Processor or blender
  • Air Fryer optional
  • Measuring spoons
  • Lemon squeezer

Ingredients
 

  • 225 grams carrots
  • 1 tsp olive oil
  • 400 grams canned chickpeas
  • 1 garlic clove
  • 1 teaspoon salt
  • 2 teaspoon tahini
  • 2 tablespoon lemon juice
  • 1½ teaspoon ground cumin
  • 1 tsp chopped parsley optional

Instructions
 

Make the Roasted Carrots

  • Peel 225 g (8oz) carrots and remove the ends.
  • Cut the carrots into even sized batons.
    carrots

To Roast in an Air Fryer

  • Pre-heat your air fryer if required.
  • Place the carrots on a plate or dish and pour over 1 tsp of olive oil. Mix to coat the carrot batons.
  • Roast the carrots in the air fryer at 180℃ (375 ℉) for 25 minutes. Shake after 15 minutes.
    carrots roasted in air fryer for Roasted Carrot Hummus.

To Roast in the oven

  • Preheat the oven to 200℃ (400 ℉)
  • Place the carrots on a baking sheet, drizzle with olive oil and season. Roast in the oven until soft - about 30 minutes.

Make the Roasted Carrot Hummus

  • While the carrots are roasting, crush the garlic in a mortar and pestle with a teaspoon of salt. Or use a garlic crusher or microplane grater.
    mortart and pestle with garlic.
  • Empty 380 g (14 oz) chickpeas and their water into a bowl.
  • Spoon the chickpeas into the food processor or blender with a little of the water.
  • Keep the remaining water as you may need it to get the correct thickness of hummus.
  • Squeeze the lemon and add 2 tbsp lemon juice to the chickpeas in the food processor. Add the crushed garlic, salt (if not already used to crush the garlic) 1½ tsp of ground cumin and 2 tsp of tahini to the food processor.
  • When the carrots are ready add them to the other ingredients in the food processor.
  • Blend the ingredients until roughly chopped then add 2 tbsp of chickpea water and blend again. Check the thickness of the hummus and add another tablespoon of chickpea water if the hummus is too thick. Also taste to check the seasoning and add more salt if required. Blend until completely smooth.
  • Spoon Roasted Carrot Hummus into a serving bowl and drizzle with a little olive oil and chopped parsley, if liked.
  • Serve with pita bread, vegetable sticks, crackers and/or crisps (chips).

Notes

Store in a sealed container in the fridge for up to 5 days.  Or freeze for up to 3 months, defrost in the fridge overnight and stir before serving. 

Nutrition

Calories: 141kcalCarbohydrates: 21gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 901mgPotassium: 362mgFiber: 6gSugar: 3gVitamin A: 9425IUVitamin C: 8mgCalcium: 68mgIron: 2mg