Cumin Carrot Hummus Recipe

Roast or Simmer Carrots

Preheat oven to 425°F (220°C) if roasting. Toss 2 cups chopped carrots with 1 teaspoon olive oil and a pinch of salt. Spread on a baking sheet and roast 20–25 minutes until very tender and slightly caramelized. Alternatively, simmer chopped carrots in salted water until very soft, about 12–15 minutes; drain well.

Cooked Carrots to Purée

Allow carrots to cool slightly so they remain warm but are safe to handle (warm helps emulsify). Reserve 1–2 tablespoons of cooking liquid if boiled.

Blend Hummus

In a food processor add the warm cooked carrots, 1 cup drained chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 teaspoons ground cumin, 1 minced garlic clove, 1 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth, scraping down the sides as needed.

Adjust Texture & Seasoning

With the processor running, add warm water or reserved chickpea liquid 1 tablespoon at a time (about 2–3 tablespoons) until you reach a creamy, spreadable consistency. Taste and adjust salt, lemon, or cumin as desired.

Finish

Transfer hummus to a shallow serving bowl. Drizzle 1 tablespoon extra-virgin olive oil over the surface and sprinkle 1/2 teaspoon smoked paprika. If using, scatter 1 teaspoon toasted cumin seeds and 1 tablespoon chopped cilantro or parsley.

Prepare brine: In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar, and 1/2 teaspoon salt. Warm gently just until sugar and salt dissolve—do not boil.

Pickle onions: Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm brine over the onions so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes. For best flavor let sit 1–2 hours. Store refrigerated up to 1 week.

Dress greens: In a bowl toss 2 cups mixed greens with 1 teaspoon olive oil and 1/2 teaspoon lemon juice and a pinch of salt just to lightly coat.

Plate: Spoon a generous portion of cumin carrot hummus onto a serving plate or shallow bowl, using the back of a spoon to make a shallow well in the center. Arrange the dressed greens to one side or on top as desired.

Top: Scatter a few tablespoons of the quick pickled red onion over the hummus and greens. Drizzle remaining olive oil (about 1 tablespoon) around, sprinkle smoked paprika if desired, and garnish with toasted cumin seeds or chopped herbs.

Serve: Serve with warm pita, flatbread, or fresh vegetables. Hummus can be refrigerated up to 4 days; bring to room temperature before serving.