Roasted Carrot Red Lentil Hummus Recipe

Roasted Carrot Red Lentil Hummus Recipe

Red lentil hummus is a unique spin on the classic dip recipe that's typically made with chickpeas. Here we roast sweet carrots and rich garlic, and combine them with red lentils for a delicious dip.

Course Appetizer

Cuisine Arabic and Middle Eastern

Keyword Carrot Hummus, Carrot Hummus Recipe, Carrot Hummus Without Chickpeas, Red Lentil Dip, Red Lentil Dip Recipe, Red Lentil Hummus, Red Lentil Hummus Recipe, Roasted Carrot Dip, Roasted Carrot Hummus

Prep Time 10

Cook Time 40

Servings servings

Calories 132kcal

Author Faith Gorsky

Ingredients

1 pound carrots peeled and chopped into 1-inch pieces
5 tablespoons olive oil divided
1 teaspoon salt divided
1/2 teaspoon black pepper divided
6 large cloves garlic
1 cup red lentils
2 cups water
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon dried ginger
1/8 teaspoon cinnamon
2 tablespoons fresh lemon juice
4 tablespoons tahini
1 tablespoon minced fresh flat-leaf parsley for garnish (optional)

Instructions

Preheat the oven to 425F. Add the carrots, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to a baking pan, and toss to coat. Put the garlic (with the peel still on) in foil. Drizzle with 1 tablespoon oil, and wrap securely. Put the garlic packet onto the tray with the carrots. Roast the carrots and garlic until tender and caramelized (about 35 to 40 minutes), tossing the carrots once halfway through. Let the garlic cool, and then remove the peel.
While the carrots and garlic are roasting, cook the lentils. Add the lentils and water to a medium saucepan; bring up to a boil, then cover the pan, turn the heat down to a simmer, and cook until the lentils are mushy (about 8 to 10 minutes), stirring occasionally. Take off the lid and cook until thickened (about 2 minutes), stirring constantly. Cool.
Add the cumin, coriander, ginger, and cinnamon to a dry pan. Toast over medium-low heat until fragrant, about 1 minute.
To the bowl of a food processor, add the peeled garlic, carrots, and 2 tablespoons oil. Pulse until they form a chunky paste. Pulse in the toasted spices along with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Add the lentils, lemon juice, and tahini, and process until smooth. (See Notes for consistency preference.) Taste and season with additional salt and pepper as desired.
Transfer to a serving bowl and drizzle the remaining 1 tablespoon olive oil on top. Sprinkle on the chopped parsley.
Serve with crudités, toasted pita chips, crackers, or bread.

Notes

Recipe Yield and Serving Size: This recipe makes about 3 1/2 cups of hummus, or 14 (1/4-cup) servings.
Storage: Store leftovers covered in the fridge for up to 5 days or in the freezer for up to 6 months. Stir again (or blitz it in the food processor again) before serving.

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