Roasted Red Pepper and Carrot Hummus
Elevate your hummus game with this irresistible Roasted Red Pepper and Carrot Hummus recipe, a bold and smoky twist on the classic dip! Packed with the natural sweetness of roasted red bell peppers and caramelized carrots, this creamy hummus is beautifully balanced with nutty tahini, zesty lemon juice, and warm spices like cumin and paprika. With its vibrant color and velvety texture, this healthy and versatile dip is perfect for entertaining or meal prep. Serve it with pita bread, fresh veggie sticks, or crackers for a flavorful appetizer or snack that's as nutritious as it is delicious. Ready in just 40 minutes, this crowd-pleaser is vegan, gluten-free, and bursting with roasted goodness!
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Recipe Information
Ingredients
- 2 whole Red bell peppers
- 2 medium Carrots
- 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
- 0.25 cups Tahini
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 whole Garlic cloves
- 1 teaspoons Ground cumin
- 0.5 teaspoons Paprika
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Water (as needed for thinning)
Instructions
Preheat your oven to 400°F (200°C).
Cut the red bell peppers in half, remove the seeds and stems, and place them cut side down on a baking sheet lined with parchment paper.
Peel the carrots, cut them into 2-inch pieces, and add them to the baking sheet alongside the red peppers.
Drizzle the vegetables with 1 tablespoon of olive oil and roast in the preheated oven for 20-25 minutes, or until the red peppers are soft and slightly charred and the carrots are tender.
Remove the roasted vegetables from the oven and let them cool for 5-10 minutes.
Peel the skins off the red bell peppers (optional for smoother hummus) and set aside the roasted peppers and carrots.
In a food processor or high-powered blender, combine the chickpeas, roasted red peppers, roasted carrots, tahini, lemon juice, garlic cloves, ground cumin, paprika, remaining 2 tablespoons of olive oil, salt, and black pepper.
Blend the mixture on high until smooth and creamy, stopping to scrape down the sides as needed.
Add water, 1 tablespoon at a time, until the hummus reaches your desired consistency.
Taste and adjust seasoning with additional salt, lemon juice, or spices if needed.
Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, or some chopped fresh parsley if desired.
Serve with pita bread, vegetable sticks, or crackers, and enjoy!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3016 mg | 131% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 31.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4885 mg | 376% | |
| Iron | 21441.7 mg | 119121% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
