Oh She Glows – Roasted Carrot and Dill Hummus

Hummus
Recipe courtesy of Angela Liddon of Oh She Glows www.ohsheglows.com

Recipe courtesy of Angela Liddon of Oh She Glows
www.ohsheglows.com

Hummus
Yields1 Serving
For the hummus
 1 1/2 cups (200 g) peeled and diced carrots (2 to 3 medium chopped into 1/2-inch pieces)
 1 teaspoon (5 mL) untoasted sesame or olive oil
 Pinch fine sea salt
 1 small garlic clove
 3 packed tablespoons (6 g) chopped fresh dill, or more to taste
 1 (14-ounce/398 mL) can chickpeas
 1/4 cup (60 mL) tahini
 2 tablespoons (30 mL) fresh lemon juice, or more to taste
 4 tablespoons (60 mL) chickpea brine or filtered water, or more if needed
 1 to 2 teaspoons (5 to 10 mL) untoasted sesame oil or light olive oil, to taste
 3/4 to 1 1/4 teaspoons fine sea salt, to taste
For garnish
 Ground cumin, ground coriander, and/or fresh minced dill (optional)
1

Preheat oven to 400°F (200°C) and line a roasting pan with parchment paper.

2

Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 32 to 37 minutes, until carrots are fork-tender and blackened on the bottom.

3

About 5 to 10 minutes before your carrots are done roasting, place the garlic and fresh dill into a large food processor. Process until minced.

4

Drain the chickpeas over a small bowl, reserving the chickpea brine, if using.

5

Next add the drained chickpeas, tahini, lemon juice, chickpea brine (or filtered water, if using), oil, and salt. Process until smooth, stopping to scrape down the side of the processor as necessary.

6

When the carrots are ready, carefully transport them to the processor using the parchment paper as a handle to carry. Process the mixture again until smooth. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or water depending on your preferences.

7

Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil, if desired. Leftover hummus will keep in an airtight container in the fridge for about 5-7 days.

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Ingredients

For the hummus
 1 1/2 cups (200 g) peeled and diced carrots (2 to 3 medium chopped into 1/2-inch pieces)
 1 teaspoon (5 mL) untoasted sesame or olive oil
 Pinch fine sea salt
 1 small garlic clove
 3 packed tablespoons (6 g) chopped fresh dill, or more to taste
 1 (14-ounce/398 mL) can chickpeas
 1/4 cup (60 mL) tahini
 2 tablespoons (30 mL) fresh lemon juice, or more to taste
 4 tablespoons (60 mL) chickpea brine or filtered water, or more if needed
 1 to 2 teaspoons (5 to 10 mL) untoasted sesame oil or light olive oil, to taste
 3/4 to 1 1/4 teaspoons fine sea salt, to taste
For garnish
 Ground cumin, ground coriander, and/or fresh minced dill (optional)

Directions

1

Preheat oven to 400°F (200°C) and line a roasting pan with parchment paper.

2

Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 32 to 37 minutes, until carrots are fork-tender and blackened on the bottom.

3

About 5 to 10 minutes before your carrots are done roasting, place the garlic and fresh dill into a large food processor. Process until minced.

4

Drain the chickpeas over a small bowl, reserving the chickpea brine, if using.

5

Next add the drained chickpeas, tahini, lemon juice, chickpea brine (or filtered water, if using), oil, and salt. Process until smooth, stopping to scrape down the side of the processor as necessary.

6

When the carrots are ready, carefully transport them to the processor using the parchment paper as a handle to carry. Process the mixture again until smooth. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or water depending on your preferences.

7

Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil, if desired. Leftover hummus will keep in an airtight container in the fridge for about 5-7 days.

Oh She Glows – Roasted Carrot and Dill Hummus

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