Smoky cumin, creamy tahini, zingy lemon, and peppery garlic are responsible for making hummus taste so darned good. These distinctive flavor profiles can be mixed with other things, too, to make unexpected hummus flavors, like chocolate mousse (crazy, but true!), roasted eggplant, grilled cauliflower, baked sweet potatoes, or in this case, roasted carrots and beets.
With the addition of caraway seeds and fresh cilantro, this healthy dip is much lower in carbs than traditional chickpea hummus, with a playful balance of sweet, salty, and savory that’s perfect with just any dippers you have on hand — green apples, celery, crackers, naan, and yes, even carrots.
Carrot Hummus with Golden Beets and Caraway
- 5 medium carrots, peeled, roughly chopped
- 4 medium golden beets, peeled, roughly chopped
- 3 tbsp. extra virgin olive oil + more for thinning
- 1 tbsp. caraway seeds
- 1/2 tsp. sea salt
- 4 garlic cloves, peeled
- 1/4 cup tahini
- 2 tbsp. ground cumin
- Juice of 1 lemon
- Preheat oven to 425 F.
- In a large bowl toss together carrots, beets, oil, caraway, salt, and 3 of the garlic cloves until well coated. Transfer vegetables to a parchment-lined sheet pan. Place pan in oven. Bake 30 minutes or until vegetables are tender and golden brown.
- Remove pan from oven. Let cool 10 minutes.
- Transfer ingredients to a blender or food processor. Add tahini, cumin, lemon juice, and remaining garlic clove. Pulse several times, then run on high speed while streaming in additional olive oil until smooth.
- Stir in additional salt, cumin, or lemon juice to taste. Transfer mixture to a glass container. Serve with your favorite vegetables, crackers, or breads. Refrigerate leftover hummus up to 7 days.