Flaming carrot

Fire-Roasted Carrot Hummus

Makes six 2-ounce portions


  • 3 large carrots, peeled and cut into 2-inch lengths
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper, as needed
  • 11⁄4 cups chickpeas, cooked
  • 1⁄2 cup of the chickpea cooking liquid
  • 2 cloves garlic
  • 2 tablespoons tahini
  • Juice of a half lemon
  • 1 teaspoon ground cumin


  1. Place the carrot pieces and half of the olive oil in a mixing bowl. Season with salt and pepper and toss until lightly coated.
  2. Place on a grill (preferably wood- or charcoal-fueled) and cook until carrots are tender and well-caramelized (slightly charred is good). Cool to room temperature.
  3. Place all ingredients in a food processor and purée the mixture until smooth. Serve with grilled pita bread or raw vegetable crudité.

One Comment

  1. wei1800dw@hotmail.com

    Assuming that 1 and 1/4 cups chick peas, and not 11/4cups

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