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  • Prep-time: / Ready In:
  • Makes 2 cups
  • print/save recipe

Spiced, pan-roasted carrots kick up the flavor of this ultra-creamy spread. Serve it with crudités or as a spread on wraps and sandwiches. Looking for more easy hummus recipes? Try Curried Acorn Squash Hummus and Sonoran Desert Tepary Bean Hummus. 

Curried Roasted Carrot Hummus

By Darshana Thacker Wendel,

Ingredients

  • 2 medium carrots, sliced
  • 1½ teaspoons onion powder
  • 1½ teaspoons curry powder
  • 1 clove garlic, minced
  • 1 15-ounce can chickpeas, rinsed and drained
  • 3 tablespoons lime juice
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon finely chopped fresh cilantro

Instructions

  1. In a skillet bring the first four ingredients (through garlic) and ¼ cup water to simmering. Cook, covered, over medium-low 10 minutes or until carrots are tender.
  2. Transfer carrot mixture to a blender or food processor. Add chickpeas and lime juice. Cover and blend or process until smooth. Season with salt and pepper. Add cilantro; cover and pulse until just combined.
  3. Chill, covered, until ready to serve.
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9 Comments

Comments (9)

(4.67 from 3 votes)
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Brenda2 months ago
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This is fantastic! I can’t wait to make it again. I added extra uncooked garlic because I was afraid the cooked garlic wouldn’t be strong enough for my tastes, and ended up with “death by garlic”! At first I thought it was a big mistake, but now I’m hooked. Next time I will extra raw garlic and use a tip from my old hummus recipe, which is cooking the canned chick peas for 20 minutes with a half teaspoon of baking soda, drain and rinse. This makes the hummus much smoother.

Brenda2 months ago
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Dang it! I made a mistake. I thought I was reviewing the curried acorn squash hummus. My review was for that. Sorry.

Brenda2 months ago
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Oh, and I’ve found this a great solution for almost anything too bland. I just add a spoonful or two. My favorite use is spread on Ezekiel bread and topped with a big pile of sprouts. I’m really going to keep this on hand. I’m having a hard time giving up fat, and this on bread instead of butter is a great substitute.

Michele Riggi6 months ago
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Hi,
As a person new to vegan cooking, is “roasted” a euphemism, or just implied?
I don’t want to mess up good ingredients.
Your vlog FOK has been helping to educate me.
Sincerely, mjsr

M4 months ago
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You just missed that the description of the recipe it says “pan-roasted” carrots

Donna12 months ago
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The name of recipe and description makes it sound like the carrots are oven roasted but the recipe doesn’t say that. Am I missing a step?

Lorrie7 months ago
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I was wondering the same thing.

Belinda J Sikes1 year ago
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This is a very tasty dip but doesn’t taste like hummus.

Allyson1 year ago
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This was a delicious hummus recipe! The cilantro really adds to the flavor of the recipe. I used this as the hummus for the Mediterranean Style Pita Pizzas with Quick-Pickled Onions. Very tasty! I would recommend using a food processor to blend as my blender was struggling to effective mix everything together.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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