Roasted Carrot Hummus






Contemplating the recent turn of events in the world has me deeply troubled, discouraged, worried, disappointed, and sad. It is too soon for any of us to fully process the implications of the election results. I am still hoping it was a nightmare, and I’ll wake up soon.

In the meantime, I do what I always do. Today, I will go to the dr deb office and offer comfort and what wisdom I can muster, to the people who trust me to care for them. Tonight, I will make a beautiful supper, unload the kiln, and talk to my husband and two wonderful grown up kids. Tomorrow, I will run in the woods. My intention is to strive to be kind, compassionate, fair minded and loving. At this moment, this is the best I can do. Perhaps, it is the best any of us can do.

When I planned this post, I was anticipating that things would go a different way. And so, I thought it would be inoffensive, maybe even funny, that Roasted Carrot Hummus is orange. I am so horrified and embarrassed that I am tempted to delete the pictures and never think about this again. Except…

Roasted Carrot Hummus is freaking delicious!! Why has this not become a thing before now? Yes, I know, humans are deeply flawed. But, we do have the capacity to learn from our mistakes. So, if you haven’t been making and eating Carrot Hummus until now, it’s time to correct that tragic mistake!!!





Roasted Carrot Hummus

Makes about 1 ½ cups of hummus.

2 large or 3 medium carrots, quartered lengthwise
1 large garlic clove, unpeeled
1 tbs. olive oil
1 can chick peas, drained*
¼ cup tahini
juice of ½ lemon
salt and pepper, to taste

*Save the liquid for making Magic Meringues!

Preheat oven to 425°. Place the carrots and garlic on a parchment lined baking sheet and toss with olive oil, salt and pepper. Roast for 5 minutes; remove and reserve garlic. Continue roasting carrots for an additional 10-15 minutes or until they are tender when pierced with a paring knife. Let cool slightly. Pop the skin off the garlic.

Place carrots, garlic, and remaining ingredients in the bowl of a food processor fitted with the steel blade. Pulse until smooth, scraping bowl several times.

Serve warmish, room temperature, or cold. Keeps well for several days.

I like this hummus with a variety of cooked and raw veggies. It is a terrific addition to an abundance bowl, as a spread on a wrap or sandwich, or as a dip for pita, chips, or crackers.



Blog note: Keep a close eye on my Instagram and Facebook pages for upcoming news about an exciting new way to shop for DebsPots. And make sure to check out my Etsy Store for terrific stoneware and porcelain pots for your table! Remember, pottery makes great holiday gifts!!

This entry was posted in appetizer, gluten free, healthy, main, main course, roasted, side dish, snack, supper, Uncategorized, vegan, vegetable, vegetarian, workout and tagged , , , , . Bookmark the permalink.

4 Responses to Roasted Carrot Hummus

  1. Such a lovely, fresh plate. I like the idea of the roasted carrots in the hummus. 🙂


  2. debspots says:

    Thank you, Ronit, let me know if you try it!


  3. Gretchen says:

    I’ll definitely have to try this sometime. Hummus is fantastic and so are roasted carrots. Why indeed have we not heard of this before now?! As for the election result, we deal with it. We continue to raise children that love and accept all humans, change the leaders of the future.


  4. debspots says:

    Gretchen, this is the kind of thing I think your guys would all love! And I know that, because of you, they will be the right kind of leaders of our future!


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