Why We Like It

Roasting vegetables, especially with a little balsamic vinegar, makes them taste amazing! Then, add them to homemade hummus, and it will make your hummus pop with flavor! If you like this hummus, you will also love the Roasted Beet Hummus!

Preheat oven to 400 degrees

Roast the Carrots (This can be done ahead of time):

3 large carrots (cut into one inch pieces, about 1 1/2 cups)
1 tsp olive oil
1 tsp balsamic vinegar

Add to a medium size bowl and toss to combine. Spread onto a baking sheet in a single layer and roast for 25-30 minutes or until tender. Let cool slightly.

Make the Hummus:

1 (15 oz) can chickpeas (no salt added beans, rinsed and drained)
1 Tbsp tahini paste
3 Tbsp olive oil
2 garlic cloves (or 1/2 tsp garlic powder)
1 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper

Add to a food processor or blender along with the roasted carrots and 1/4 cup of cold water. Blend until well combined and mostly smooth. Add more water or olive oil, one tablespoon at a time, until you reach your desired consistency.