Like many of my recipes, my inspo for this came from Oh She Glows. That, and a pesky bag of Trader Joe’s roasted carrots I’ve been trying to get rid of…
In the new year, when I was doing a big TJ’s haul, I came across a bag of multicolored roasted carrots in the freezer aisle. FUN, I thought, picking up a bag and putting it in my cart. Apparently I was the only one who thought cooked carrots were
A week or two passed and I still had that bag of roasted carrots in my freezer when I found out my grandparents would be coming down to visit. One of my favorite things to do is cook for my family and friends so I knew I wanted to make them dinner the night they arrived. I had a plan to make chicken in our sous vide, garlic cheesy bread, peas, and those roasted carrots!
…Until my grandma told me my grandpa doesn’t like cooked carrots (what!?). I nixed the carrots and told Mike. That’s when he told me he actually doesn’t like cooked carrots either (double what!?).
Fast forward to a girl’s night at my next door neighbors’ house last week. We were doing wine and heavy apps. I brought cheese, salami, hummus, snap peas, spanakopita, and, as a last minute edition, I cooked up those roasted carrots. Badda bing, I was going to use them after all!
Or so I thought… Everything was a hit, except for the carrots.
Full of apps wine, and laughs, I walked home with my glass container still full of roasted carrots. Damn. I really hate wasting food so I plopped them in my refrigerator hoping I would get around to eating them (the whole bag, by myself) before they turned…
AND THEN I stumbled upon the genius idea to make hummus with them. Yes! Let’s go.
The great thing about this recipe is the carrots basically double your hummus volume. Plus, if you cheat and buy pre-roasted carrots like I did, it’s super simple. Also a win, Mike is going to eat those roasted carrots and have no idea 😉 mwahahaha
Thyme roasted carrot hummus
Prep time: 10 minutes – Cook time: 5 minutes – Servings: A LOT
- 1.5 cups of roasted carrots* (if you can’t find the pre-roasted, I would follow the Oh She Glows recipe on how to roast them yourself)
- 1 can or box (no BPA!) of chickpeas
- Chickpea water, reserved
- 1 Tbs olive oil
- 2 Tbs lemon juice
- 1/4 cup tahini
- Garlic clove and salt to taste
- Cumin to taste (optional)
*note: the carrots I bought were roasted in thyme but I think you can change the herb here to whatever you have on hand
- Add everything but the carrots to a blender and blend until smooth
- Slowly add carrots and blend until smooth
- Pour out and serve with veggies and crackers