Great for dipping or adding a pop of color to your cheese board, this vibrant Purple Carrot Hummus is as visually stunning as it is delicious. The subtle sweetness of roasted perfect carrots goes perfectly with creamy tahini and chickpeas, and this dip is wonderful with veggies, crackers, or even as a spread on sandwiches and wraps.

Purple Carrot Hummus

Makes about 3 cups of hummus

Ingredients:

For the roasted carrots:

4 purple carrots, peeled and chopped
2 tbsp olive oil
Salt and pepper

For the hummus:

1 can garbanzo beans (or 1 ½ cups cooked), rinsed and drained
½ cup tahini
¼ cup fresh lemon juice
2 tbsp extra virgin olive oil
1 large garlic clove
½ tsp kosher salt
½ tsp ground cumin
½ tsp smoked paprika
3 tbsp water (plus more if needed)

To make:

Preheat the oven to 400 F and line a baking tray with parchment paper.
Cut the carrots and add them to a bowl. Toss with olive oil and season to taste with salt and pepper. Add them to the baking tray in an even layer.
Roast the carrots for about 25-30 minutes or until fork-tender. Let cool.
Once cool, add the carrots to a high-speed blender or food processor and blend until finely minced. Add the garbanzo beans, tahini, lemon juice, and olive oil and puree, pausing occasionally to scrape down the sides, until completely combined. Add the garlic, salt, cumin, paprika, and water and blend until the mixture is smooth and fluffy, adding more water if needed to thin out the hummus.
Transfer to an airtight container and keep refrigerated until ready to use.