Writer and Photographer Francine Coles
In a nod to my love of Middle Eastern food, I wanted to share this amazing paprika-roasted carrot hummus! The vibrant color and smoked paprika flavor will make you want to serve it often! It’s very similar to a traditional hummus in that you puree chickpeas, garlic, tahini, olive oil and lemon juice, but it gets an added zing when you roast carrots that have been seasoned with smoked paprika and puree them with the rest of the ingredients. Give this recipe a try when you’re in the mood for something less traditional!
Serves: 8
Ingredients
For the roasted carrots:
1 pound carrots, peeled and sliced 1/2-inch thick
1 tablespoon smoked paprika
Olive oil
Kosher salt
For the hummus:
1/4 cup ice-cold water, plus more if needed
One 15.5-ounce can chickpeas (no salt added), rinsed and drained
2 garlic cloves, roughly chopped
1/2 cup tahini
2 tablespoons olive oil
2 teaspoons lemon zest
2 tablespoons lemon juice
1 1/4 teaspoons kosher salt
For garnish:
1 tablespoon sesame seeds
1 tablespoon fresh dill
1 tablespoon chopped fresh chives
Flaky sea salt
Warm pita or pita chips, for serving
Directions
Preheat the oven to 425 F. Line a sheet pan with parchment paper. Place the sliced carrots onto the sheet pan. Add the smoked paprika, a generous drizzle of olive oil, and a good pinch of salt. Toss to coat. Spread the carrots into an even layer. Roast for 30–35 minutes, or until tender. Let cool for about 10 minutes.
Add the water, roasted carrots, chickpeas, garlic, tahini, olive oil, lemon zest, lemon juice and salt to a high-powered blender or food processor. Blend until smooth and creamy, using a spatula to scrape down the sides of the blender a couple of times. If needed, add a little more water to help everything combine. Taste and add more salt if desired.
Plate the hummus with the sesame seeds, dill, chives, a pinch of flaky sea salt and a drizzle of olive oil over top. Serve with warm pita or pita chips alongside.
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