Today is all about the chickpeas (or garbanzo beans, if you prefer).
I’ve made quite a few recipes with chickpeas in the past…most of them hummus. So the obvious choice was to make another hummus!
My absolute favorite is Roasted Red Pepper Hummus, but I decided to shake things up a bit and tried rosemary roasted carrots in place of the red pepper.
The substitution of roasted carrot lends a sweeter hummus that I loved serving with vegetables (even healthier!) balanced with a great kick of spice. This is certainly one of my favorite hummus recipes!
Look below for more Chickpea recipes:
- Chana Chaat - Chickpea Chaat from Mayuri’s Jikoni
- Coconut Chickpea New Potato Curry from Food Lust People Love
- Hummus Flatbread Caprese from A Day in the Life on the Farm
- Instant Pot Chickpeas - How to Cook Dried Chickpeas from Cook with Renu
- Pindi Chole from Sneha's Recipe
- Spicy Rosemary Roasted Carrot Hummus from Amy’s Cooking Adventures
Spicy Rosemary Roasted Carrot Hummus
3-4 carrots (about ½ pound), peeled and cut into large chunks
3 cloves garlic, peeled
4 tablespoons extra virgin olive oil, divided
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can chickpeas, drained
1 tablespoon lemon juice
1-2 tablespoons water or bean liquid, if needed
1-2 teaspoons sriracha
1 sprig fresh rosemary, woody stems removed
Salt & pepper, to taste
Preheat oven to 400 degrees F and line a baking sheet with parchment or a silicone mat.
Place the carrots and garlic in a bowl. Drizzle with 1 ½ tablespoons olive oil and season with crushed red pepper flakes, salt, and pepper. Place on the baking sheet and cook for 15-20 minutes, or until the carrots are tender, stirring a couple times during cooking. Set aside to cool slightly.
Once cooled, place the carrots & garlic mixture, chickpeas, remaining olive oil, lemon juice, sriracha, and rosemary into a food processor and blend until smooth. If the hummus is too thick, add water, bean liquid (leftover from draining beans), or more olive oil and continue processing. Season with additional salt and pepper to taste. Chill for 1-2 hours prior to serving.