Roasted Carrot Hummus with Fresh Fennel

50 min
4 servings


2 cup
carrots (peeled, sliced thin)
1/4 cup
fennel bulb (sliced thin)
2 - 4 clove
garlic (peeled, smashed)
3 Tbsp
olive oil (divided)
1 tsp
15 oz
chickpeas (can, drained & rinsed)
1/4 cup
2 Tbsp
lemon juice
1 tsp
1/4 cup
water (or as needed)
1/2 tsp
paprika (smoked or sweet)
4 Tbsp
fennel fronds (chopped)
Prep Time:
10 min
Cooking Time:
40 min
Total Time:
50 min


Preheat oven to 350°F.  Line a baking sheet with parchment.

In a mixing bowl, combine the carrots, fennel, garlic, 2 tbsp. olive oil and salt, to taste. Spread evenly on the baking sheet and roast for 30 minutes or until the carrots are tender when pierced.

Place the roasted carrots into a food processor and process for a few minutes until it starts to puree.  Add in the chickpeas, tahini, lemon juice, cumin and water; continue to process, scraping down occasionally, until you have a smooth mixture.  Adjust seasoning to taste.

Transfer mixture to a serving bowl and top with a drizzle of olive oil, paprika and fennel fronds. Enjoy with fresh veggie dippers, crackers, chips or pita bread wedges and a refreshing ginger kombucha tea.