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Roasted Carrot Hummus

Roasted Carrot Hummus

A creative twist to this classic dip or spread takes your veggies to a whole new level! 

5-6 large carrots, peeled and cut into 1inch pieces
2 tbsp oil
1 tsp turmeric
1 tsp salt
pepper to taste
1/2 cup Ripple Unsweetened Milk (plus more depending on desired thickness)
3 heaping tbsp tahini
3 tbsp olive oil
2 tsp salt
fresh ground black pepper to taste
1/2 tsp cayenne, optional for spice
Preheat oven to 425 and line a baking sheet with foil.
Toss the carrots in oil, turmeric, salt and pepper.
Transfer to baking sheet and cook for 30-40 minutes or until the carrots can be easily pierced with a fork.
Remove from the oven and transfer to a food processor.
Add all remaining ingredients and blend until smooth and creamy.
Add additional milk 1 tbsp at a time until your desired texture is reached.
Serve with veggies and crackers.

This recipe was sourced from

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