My crafting and family life journal

Spiced Carrot Hummus

After a week of rain the sun came out today and the temperatures were in the 60s. What a great day for yard work and a nice light lunch of spiced carrot hummus with sesame crackers and a lady apple or two.

The recipe that I found on the Kitchen blog allowed me to use a number of items harvested and/or canned this year. I roasted off the carrots this morning while waiting for the fog to burn off, used a jar of chickpeas that were canned this past spring, a variety of seasonings, bit of locally produced tahini from the coop and topped it all off with some fresh squeezed lemon juice to create a yummy lunchtime treat.

spiced carrot hummus


  • 1 pound carrots, chopped into 1 inch chunks
  • 3 whole cloves garlic, peals left on
  • 4 tbs extra virgin olive oil
  • 1 1/2 cups cooked chickpeas
  • 1/4 cup tahini
  • 2 tbs fresh lemon juice
  • 1/4 cup water
  • 1/2 tsp ground cumin
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp coriander
  • 1/4 tsp cayenne
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cloves


  1. Preheat oven to 435 degrees.
  2. Toss the chopped carrots and whole garlic with 2 tablespoons of olive oil, and pour mixture onto a backing sheet distributing evenly.
  3. Roast carrots in oven for 18-20minutes or until tender and lightly browned.
  4. In the bowl of a food processor. combine the roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices.
  5. Drizzle in the remaining 2 tablespoons of olive oil while the food processor is running. Add more water a little at a time until the desired consistency is achieved.
  6. Taste as adjust the seasoning if necessary.
  7. Serve with your favorite vegetables and crackers.



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