Sumac Roasted Carrot Hummus (حمص الجزر المشوي بالسماق)
This Palestinian-inspired recipe combines the earthy sweetness of roasted carrots with the tangy flavors of sumac and creamy texture of hummus. It's a delightful twist on the classic hummus, perfect for dipping or spreading on sandwiches.
Ingredients
- 2 large carrots, peeled and cut into chunks
- 1 tablespoon olive oil
- 1 teaspoon sumac
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1/2 teaspoon cumin
- Salt to taste
- Water, as needed
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the carrot chunks with olive oil and sumac. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let cool.
- In a food processor, combine the roasted carrots, chickpeas, garlic, tahini, lemon juice, cumin, and salt. Blend until smooth, adding water as needed to reach your desired consistency.
- Transfer the hummus to a serving dish, drizzle with olive oil, and sprinkle with a pinch of sumac before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 6g
- Fat
- 7g
Supplies
Baking sheet Food processor
Tools
Knife Bowl Serving dish
Serving suggestions
Serve the sumac roasted carrot hummus with warm pita bread, fresh vegetables, or as a spread for sandwiches and wraps.
Tips & tricks
For an extra flavor boost, sprinkle some extra sumac and a drizzle of olive oil on top of the hummus before serving.
Cost
$8