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Sweet and Spicy Roasted Carrot Hummus

Sweet and Spicy Roasted Carrot Hummus

This Sweet and Spicy Roasted Carrot Hummus recipe is an attempt to limit the amount of money I throw away on store-bought hummus.

No name-dropping brands, but this hummus is inspired by my faaaavorite: a spicy carrot hummus with an apricot and sunflower seeds topping. Unfortunately, it costs like $5 – $6 for just a little tub where I live. Hell to the ‘naw.

So the last time we had it, I copied down the ingredient list. And this week? Made it werrrk.

Sweet and Spicy Roasted Carrot Hummus

Roasting the carrots and garlic brings out the natural sweetness in both. Apricot jam may sound like an unconventional flavor, but it’s mildly sweet, tangy, floral flavor compliments the roasted root veg and spicy pickled jalapeño.

The other cool thing about making homemade hummus? It’s fast. This carrot hummus takes a little longer due to the roasting, but once that’s done, everything gets tossed into a blender and BAM. Done.

My preferred way to serve this is to myself, scarfing it down with sliced cucumber. But it is a great recipe to bring to any kind of get-together; nobody ever said ‘NO’ to more snacks. And like all my favorites, it seems waaaay fancier than it actually is due to that beautiful topping.

Sweet and Spicy Roasted Carrot Hummus

Sweet and Spicy Roasted Carrot Hummus

Sweet and Spicy Roasted Carrot Hummus
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

inspired by a favorite store-bought spicy carrot hummus, topped with apricot jam, sunflower seeds, and jalapeño.

Course: Snack
Servings: 6 1/2 cup servings
Ingredients
Hummus
  • 2 cups carrots chopped
  • 3 cloves garlic
  • 1 can white beans
  • 3 tbsp tahini
  • 1/4 c water
  • 3 tbsp olive oil plus a little extra for roasting carrots + garlic
  • 2 tbsp apricot jam
  • 4 - 6 slices picked jalapeño increase for desired heat
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp salt
  • 1/8 tsp paprika
  • 1/8 tsp onion powder
Topping
  • 1.5 tbsp apricot jam
  • 1 tbsp sunflower seeds
  • 1 - 2 slices pickled jalapeño diced
Instructions
  1. Preheat oven to 350°. Peel garlic cloves, roughly chop carrots. Toss in a small amount of olive oil. Place on baking sheet and roast for 30 - 40 minutes, until tender.

  2. While roasting carrots and garlic, combine all topping ingredients in a small bowl. Set aside.

  3. In blender or food processor, combine all ingredients for hummus. Blend until smooth. Taste, and adjust seasoning if desired.

  4. Serve hummus with topping. Best with toasted pita bread and sliced veggies!

Recipe Notes

-makes about 3 cups of hummus.



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