The Recipes

Roasted Carrot Hummus

I love, love dips.  Love them.  Some pita or naan and a good dip?  Maybe some fruit or cheese?  Give me a glass of wine and I'm done for the night.  This is very pantry-friendly, as we use peanut butter instead of the traditional tahini, which most people might not have in the fridge.

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- 4 carrots, peeled and cut into large pieces

- ½ head of garlic

- ½ c. creamy peanut butter (or tahini)

- olive oil

- salt

- pepper


Preheat the oven to 400 degrees.


Scatter the carrots on a baking sheet.  Drizzle them with olive oil and season with salt and pepper.  Cut the top off of the head of garlic and place it in the middle of a piece of foil cut-side up.  Drizzle it with olive oil and season it with salt and pepper.  Wrap the garlic in the foil and put it on the baking sheet with the carrots.  Transfer to the oven and bake for 45-55 minutes, or until the garlic is soft and the carrots are fork-tender.

Once the garlic is cool enough to handle, squeeze half of the garlic into a food processor (reserve the other half for another recipe, to smear on bread, or make a roasted garlic vinaigrette).  Add the carrots and peanut butter and puree.  Add in a little bit of warm water to loosen the mixture, then drizzle in olive oil until the desired consistency is reached.  Taste the hummus and season with salt and pepper to your preference. 


Scoop the hummus into a bowl.  Serve with pita bread or raw vegetables.