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The Fancy-Lad: Roasted Carrot

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine Mediterranean


  • Food Processor


  • 2/3 pound carrots, peeled and cut into 1-inch pieces
  • 3 cloves garlic
  • 2 large drizzles of olive oil
  • Salt and pepper to taste
  • 1 can or 15 ounces garbanzo beans
  • 1 1/2 cups vegetable broth or water
  • 1/2 tsp. baking soda
  • 1/4 cup tahini
  • 3 Tbsp. lemon juice (fresh)
  • 2 tsp. maple syrup
  • 1 tsp. ground cumin
  • Up to 1/4 cup cold water


  • Preheat oven to 400 degrees Fahrenheit.
  • Add carrots and garlic to baking sheet with 1 tablespoon olive oil. Season with salt and pepper.
  • Cover with aluminum foil and bake for 10 minutes.
  • Cook, uncovered, for 10-15 more minutes, or until tender and browned.
  • Add the chickpeas, broth or water, and baking soda to a medium saucepan. Bring to a boil and simmer for 15 minutes, until the beans are very tender and the peels are falling off.
  • Drain the beans and rinse with cold water to cool off.
  • Once cool enough to handle, peel the garlic. Add it to the bowl of a food processor along with the roasted carrots, drained chickpeas, tahini, lemon juice, maple syrup, and cumin. Season with salt and pepper.
  • Drizzle in the remaining 1 tablespoon of olive oil followed by 2 tablespoons of cold water. Add more water until preferred consistency is reached.
  • Garnish with parsley, olive oil, or sesame seeds.


(With thanks to The Spruce Eats for the recipe!)
Keyword Carrots, Hummus