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The Hummus Among Us

It the world of junk food, it’s comforting to know we can make something substantial, healthy and satisfying: hummus.  Typically this Lebanese dip or spread is made with chickpeas, garlic, tahini, lemon juice, and salt.  But creative people have shaken up tradition but making it with additions of roasted root vegetables such as beets, carrots and red bell pepper.  It’s flexible.  It’s a great source of plant-based protein, decreases inflammation and is good for heart and bone health.  I however love it because it tastes so dam good!




  1. 3 large carrots (about 6 ounces), peeled, ends trimmed

  2. 1 tablespoon extra-virgin olive oil

  3. 1 15.5 ounce can chickpeas, rinsed and drained*

  4. 1/3 cup tahini, well mixed

  5. 1/4 cup fresh lemon juice

  6. 2 garlic cloves, finely grated

  7. 1 tablespoon (or more) harissa, Sriracha or gochujang

  8. 1 teaspoon (or more) kosher salt

  9. 1/2 teaspoon ground cumin

  10. 2 tablespoons extra-virgin olive oil, plus more for drizzling

  11. Roasted pistachios or toasted sunflower seeds, plus chopped parsley for serving




  1. Preheat oven to 400 degrees F.  Place carrots on a large baking sheet line with parchment paper and drizzle with 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper.  Roast until carrots are very tender, about 40-45 minutes.  Let cool.

  2. Process roasted carrots, chickpeas, tahini, lemon juice, garlic, harissa, salt, and cumin in food processor until mixture is smooth, about 1 minute.

  3. With the motor running, stream in 2 tablespoons of olive oil, then continue to process until hummus is very light and creamy, 1-2 minutes more.  Taste and season with more salt if needed.  Add more harissa to make hummus spicier if desired, then process to incorporate, a few more seconds.

  4. Transfer hummus to a small platter or plate.  Top with nuts and parsley; drizzle with additional olive oil.  Can be refrigerated for about 5 days.

Yield: 2 cups

Note:  If you would like an even creamier hummus, take the time to slide the skins off the chickpeas.  The skins will make the hummus slightly grainy.  If this is not an issue for you, consider it optional.


“I can’t turn water into wine, but I can turn hummus into breakfast, lunch and dinner.”  –Rebecca Barum

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