Both of my kids are back in school and that means I’m full on back to making school lunch. I’ve been letting Kenya and Chloe flip through Weelicious Lunches to pick out which recipes they are most excited about so it’s easier for me to predict what they’ll want to eat in the future. One of the recipes they both requested was my Roasted Carrot Hummus.
Hummus is a lifesaver, especially for kids and adults who favor a vegetarian diet. Packed with beans, this dip (which works equally well as a sandwich spread) is protein rich. If you’ve only had classic hummus, you should definitely try this variation which gets its incredibly deep flavor from the caramelized roast carrots. Even my husband is addicted to it! This quick video will show you just how easy it is to make.
Photo by Maren Caruso
Roasted Carrot Hummus
- 3 large carrots, peeled and cut into 1-inch pieces
- 1 garlic cloves
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons peanut butter
- Preheat the oven to 400°F.
- Place the carrots and whole garlic clove on a baking sheet. Drizzle with the olive oil, sprinkle with the salt, and toss to coat.
- Roast for 45 minutes, or until the carrots are fork tender and starting to caramelize.
- Place all the ingredients in a food processor and puree until smooth.
- Note: You can thin this hummus by adding olive oil or hot water, 1 tablespoon at a time, until desired consistency is reached.