This post is sponsored by Carapelli®, but as always all opinions are my own.
It is autumn in Vermont and it is BREATHTAKING. Throughout the summer I thought nothing can beat the beauty of Vermont’s summer months, but this foliage season trumps it all. It is possibly the most beautiful thing I have ever seen in my life. Even more beautiful than this beach I used to live on.
Our small town Manchester is busier than ever with tourists coming from all over the world to see what nature offers this time of the year.
Throughout the month of September, we too got our share of tourists with a different set of friends visiting us from all over the US every weekend. With having friends around, I have been doing a lot of appetizers and small bites to serve along with my signature cocktails. This Roasted Carrot Hummus with Feta, Dill and Walnuts has been the most popular appetizer amongst our friends and I have been asked to share the recipe here on the blog. So here it is.
About this roasted carrot hummus recipe (How to make roasted carrot hummus)
The idea of for this Carrot Hummus recipe came from an old recipe that my mother used to make. Hers was a little different in that she would roast carrots and sprinkle them with feta cheese, dill and walnuts and serve it as a side dish with her meat dishes. For my version, I followed her footsteps, but instead of serving the carrots as a whole I blended them in my food processor with some tahini, chickpeas, lemon juice, and good olive oil.
Speaking of good olive oil, I used Carapelli® Extra Virgin Olive Oil, found in Target’s cooking aisle. Having grown up in Turkey in a house surrounded with 12 olive trees and with parents who believe that good olive oil has potential to solve all problems of the modern world, I know a thing or two about good olive oil.
Because if you think about it, in a recipe like this, where you use olive oil throughout the recipe; to roast the carrots, to blend them along with other ingredients in the processor, and finally to drizzle at the end, you want to make sure to use an olive oil that you would not mind drinking on its own, if you had to. And for me, Carapelli® Extra Virgin Olive Oil fits the bill perfectly. With fruity and full bodied flavors, it reminded me of my Mediterranean roots.
A Few ideas to change up this carrot hummus recipe:
As I mentioned at the beginning, I made this carrot hummus recipe so many times this month, and every time I tried a different version of it. It all turned out great so I thought I could share a few variations here to help you create your own version.
Also, as you try your hand in making it, I recommend to taste it as you go. I found that when it comes t o hummus, people’s preferences vary, some love it more garlic-y, some with more tahini, some with more lemon, etc.
So here are a few of my favorite variations:
– Use colorful carrots: If you can get your hands on carrots with various colors, especially when they are in season, go for it. They all add their own different flavors, which makes the end product all the more delicious.
– Add in the walnuts in the food processor: The below recipe uses walnuts only as a topping, but feel free to add a small handful in the processor and blend in with the rest of the ingredients.
– Drizzle it with balsamic vinegar at the end: I find that the flavor combination of roasted carrots and balsamic vinegar is to die for. If you feel the same way, feel free to finish it off with a little bit balsamic vinegar at the end.
– Omit feta for a vegan option: If you are serving it to several people, with some vegan friends, just omit garnishing it with feta but serve it on the side.
– Roast chickpeas along with carrots and add cumin: If you have never roasted chickpeas, this recipe would be a great one to try. Simply, place the chickpeas on the sheet pan along with the carrots and roast them together. Add in some cumin for extra Mediterranean/Middle Eastern flavors.
The end product with roasted chickpeas is not as creamy, but the crunch that comes from the roasted chickpeas was a nice surprise to our friends.
– Want to turn this into Carrot Sriracha Hummus? – If you are a lover of sriracha, you can turn this into Carrot Sriracha hummus by adding 2 tablespoons of sriracha sauce into food processor. If you like this sauce, you will love this creative verson.
How to serve this carrot hummus recipe:
While this roasted carrot hummus would be able to stand on its own perfectly with just crackers, as you can see in the photos, I served it along with fresh mini cucumbers, tomatoes, fruits, walnuts, feta, and crackers. It would also serve perfectly as a part of a cheeseboard.
In addition, as in most hummus recipes, you can use the leftovers (if any), as a spread for a sandwich. Instead of serving it as a dip, simply spread a generous amount on a toast and top it off with some feta, a few slices of tomatoes and cucumbers. Finish it with a drizzle of Extra Virgin Olive Oil and accept compliments from your friends and family.
As you can see, the sky’s the limit with one simple roasted carrot hummus recipe. So give it a try and let me know how it turns out.
What to do with the leftover hummus?
I doubt that you will be left with any leftovers, but if you do you can store it in an airtight container in the fridge and it will still be good on the next day. Here are a few creative ways to use the leftover hummus:
- Spread it on two pieces of toast, sprinkle it with more feta, and turn it into a sandwich.
- Add in a few tablespoons of more olive oil and lemon juice and use it as a salad dressing.
Other carrot recipes you might like
- NO Banana Carrot Smoothie
- Oven Roasted Carrots
- Maple Carrot Cupcakes
- Need more inspiration? Check out all our appetizer recipes.
Roasted Carrot Hummus with Feta, Dill and Walnuts
For the Roasted Carrots:
- 8-10 small to medium carrots scrubbed well and cut into big chunks
- 2 cloves of garlic peeled
- 2 tablespoons of Extra Virgin Olive Oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
For the Carrot Hummus
- 2 tablespoons tahini sesame paste
- 3 tablespoons of Extra Virgin Olive Oil
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons of water more if needed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup canned chickpeas rinsed and drained
- 3 tablespoons fresh dill rinsed and drained
- 3 tablespoons feta cheese crumbled
- 1 tablespoon sesame seeds
- 2 tablespoons walnuts chopped
- 1 tablespoon fresh dill chopped
- Pre-heat the oven to 400 degrees. Place the carrots and garlic onto a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes. Let them cool 10 minutes.
- Whisk together the tahini, Carapelli® Extra Virgin Olive Oil, lemon juice and water in a small bowl. Stir in the salt and pepper.
- Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas and dill. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini dressing through the tube. Let it run until the hummus is creamy. You might have to stop and scrape the sides of the bowl a few times.
- Taste for seasoning and add in more salt and pepper if necessary.
- Garnish with feta cheese, sesame seeds, walnuts and fresh dill. If preferred, you can lightly drizzle it with Carapelli ® Extra Virgin olive oil.
- I highly recommend making this hummus dip a day in advance for all the flavors to get a chance to develop. If you can do so, simply follow it until step 5, cover with plastic wrap, and keep in the fridge until ready to eat. When ready, garnish it with feta, dill, walnuts and a drizzle of olive oil.
- This carrot hummus recipe yields 2 cups of hummus.