Spicy Roasted Carrot Hummus



  • 1.5 cups raw baby carrots (or 2 carrot sticks, chopped)
  • 1 tsp chipotle chili powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1/4 cup olive oil, divided
  • 1 can (15 oz) reduced sodium (drained and rinsed)
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp cumin
  • 1/2 tsp salt
  • fresh oregano, small handful – (or 1 tsp dried oregano)


  1. Spread carrots evenly on a lined baking sheet and toss in 2 tsp olive oil. Sprinkle the chipotle chili powder, paprika, and cayenne pepper over the carrots and distribute evenly with your hands. Roast in a 400 degree F oven for 35 minutes.
  2. Add chick peas to food processor and pulse for a few seconds. Next, add the roasted carrots and do the same.
  3. With the food processor on, add 2-3 Tbsp of olive oil slowly through the pour spout. You can add more or less depending on the consistency you prefer.
  4. Add the apple cider vinegar slowly through the pour spout, again keeping consistency in mind.
  5. Remove the lid and add the remaining seasonings and herbs. Process until combined.

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