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Ingredients
Scale
- ½ cup sweet onion, chopped
- 1 cup carrot, peeled and sliced thinly (about 1 medium carrot)
- 2 cloves garlic, smashed and separated
- ¼ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 15-oz can chickpeas, save ⅓ cup of the liquid
- 2 teaspoons tahini
- ½ tablespoon lemon, or white wine vinegar
Instructions
- Preheat the oven to 425°F and line a medium sheet pan with parchment paper.
- Combine sweet onion, carrot, and 1 clove of garlic on the baking sheet. Spray with baking spray, then sprinkle with cumin, smoked paprika, and salt. Toss well to coat.
- Roast the vegetables for 15-20 minutes until the carrots are soft and the onions are slightly crisp. Allow to cool.
- In a food processor or blender, combine the roasted vegetables, chickpeas, tahini, white wine vinegar, and the remaining raw garlic clove. Blend until smooth, adding chickpea liquid in 1 tablespoon increments to achieve desired consistency.
- Transfer to a serving dish and top with a sprinkle of smoked paprika; serve with crudités!
Notes
For extra flavor, consider adding some fresh herbs like parsley or cilantro.
This hummus can be stored in the refrigerator for up to a week in an airtight container.
Adjust the seasoning to taste, adding more salt or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg