Healthy Moroccan Spiced Carrot Hummus

A few years ago I came across this AMAZING recipe for Morrocan Spiced Carrot Hummus on The Kitchn. The Kitchn is one of my go to websites for healthy recipe inspiration. This healthy Moroccan spiced carrot hummus recipe is a crowd pleaser with it’s interesting mix of flavors, bright color, and healthy ingredients. This recipe is so good that I haven’t really explored making changes to it. I do typically use fresh ginger (the original recipe uses ground ginger) and I peel the skins off of the chickpeas, which is time consuming, but also kind of therapeutic and it makes the hummus creamier and easier to digest. I also tend to add a little extra of all of the spices. I’ve been a bit obsessed with Moroccan spices lately. 🙂 They’re just so good!

healthy-carrot-hummus-recipe

Moroccan-Spiced Carrot Hummus

Makes a ton! (And will last about a week in a sealed container in the fridge)

Ingredients:

  • 1 pound carrots, chopped into 1-inch chunks
  • 3-4 whole cloves of garlic, peels left on
  • 4 tablespoons extra virgin olive oil, divided
  • 1 1/2 cups cooked chickpeas, rinsed and drained if from a can. Note: I like to peel the outer skin off to make a creamier hummus
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1/4 cup water + more to thin if necessary
  • 1/2 teaspoon ground cumin
  • thumbnail piece of fresh ginger peeled and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • Fresh cilantro or parsley to garnish

Instructions:

  1. Preheat the oven to 425°F.
  2. On a lined baking sheet toss the chopped carrots and whole garlic cloves with half of the olive oil. Roast the carrots in the oven until tender and lightly browned. After about 10 minutes of roasting stir the carrots and garlic and then place back in the oven for another ten minutes.
  3. Remove carrots and garlic from the oven and allow to cool. Once cooled enough to handle peel the skins off of the garlic.
  4. In your food processor combine carrots, garlic, chickpeas, tahini, lemon juice, water and all of the spices. Begin to process your hummus and with the motor running slowly add the remaining 2 tablespoons of olive oil. Process until smooth. You may want to scrape down the sides at some point. If the hummus is too thick and you still have large chunks of carrot add a little more water or oil and process until the right consistency.
  5. Garnish with a cilantro or parsley sprig or two and serve with fresh veggies or crackers.
  6. Impress your friends with this tasty snack!

moroccan-spiced-carrot-hummus-recipe

Autumn Adams
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Autumn Adams

Owner, Founder, & Retreat Leader at Ambuja Yoga
Autumn founded Ambuja Yoga in 2014 to share her love of adventure, yoga, and travel with her fellow yogis. Ambuja Yoga has morphed into more than she could have ever dreamed and she is thrilled to have a "job" she loves. She is forever grateful for the opportunity to facilitate personal growth and self love through yoga while taking yogis to off-the-beaten-path destinations worldwide. Follow Autumn on Instagram @autumnadamsyoga.
Autumn Adams
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