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Carrot hummus and bread

Roasted Carrot Hummus

Prep Time 10 mins
Cook Time 30 mins
Course Appetizer
Cuisine Mediterranean


  • 12 oz carrots, about 4 medium carrots
  • 3 tbsp lemon juice
  • zest of 1 lemon
  • 1 tbsp tahini
  • a few sprigs of fresh mint
  • 3 scallions, thinly sliced
  • 2 tbsp extra virgin olive oil


Roast the carrots

  • Preheat oven to 400 °F
  • Wash and scrub carrots, then slice them longways onto sticks. Try to keep them uniform in size so they cook evenly. Cut each carrot in half lengthwise, the cut in half lengthwise again.
  • Put carrots in a baking dish, add 1 tbsp. olive oil, a pinch of salt, then mix to coat the carrots.
  • Bake for 20 - 30 minutes until fork tender, not mushy. Cool.
  • Add the roasted carrots to the food processor and pulse of break up the carrots. I like to leave them a bit coarse. Add the tahini, lemon juice and zest, olive oil and blend until smoooth. Salt to taste.
  • To plate: Add several spoonfuls to a serving plate and top with fresh mint leaves, thinly sliced green onions, and a drizzle of olive oil.
Keyword bruschetta, humus, roasted carrots