Recipe:Roasted carrot hummus

Published: Wednesday, Jan. 23, 2013 - 12:00 am | Page 2D

Total time: 45 minutes (about 15 minutes active)

Makes 4 cups, about 20 servings

Recipe from Adrienne D. Capps, whose blog, Vegetarianized (, is a Sacramento Connect partner with


1 pound carrots, cut into 2-inch pieces

1 tablespoon butter

1 tablespoon honey

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

2 teaspoons fresh oregano, chopped (or 1 teaspoon dried)

2 cans chickpeas, with liquid

1 teaspoon salt

5 garlic cloves, minced

1/2 cup fresh lemon juice

3/4 cup tahini

Pita wedges or chips

Extra-virgin olive oil, for garnish

Oregano leaves, for garnish


Preheat oven to 400 degrees. In a baking pan, toss together carrots, butter, honey, black pepper, cumin, and oregano. Roast for 30-35 minutes, until carrots are soft, stirring every 10 minutes. Remove from oven and let cool.

In a food processor, blend together chickpeas with the liquid from the can, salt, garlic, lemon juice and tahini until smooth. Add carrots, including the honey-butter mixture at the bottom of the pan. Mix well. Serve with pita, and a drizzle of extra-virgin olive oil and a few oregano leaves on top.

Per serving: Calories: 125; protein: 4 g; fat: 6 g; saturated fat: 1 g; carbohydrates: 15 g; fiber: 3 g; sodium: 261 mg; cholesterol: 1.6 mg

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