Active Time
10 Mins
Total Time
40 Mins
Serves 8 (serving size: about 3 tablespoons)

Sweet roasted carrots are a beautiful addition to classic hummus; they also give the dip a brilliant Halloween-orange glow. Make the dip ahead and refrigerate with sliced vegetables for whenever the trick-or-treating winds down and your guests crave a savory snack. The liquid from a can of chickpeas packs a ton of flavor and protein; reserve it after draining and use to smooth the dip to just the right consistency.

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Drain chickpeas in a colander over a bowl; reserve chickpea liquid. Combine drained chickpeas, 1 tablespoon oil, and carrots on a rimmed baking sheet; toss to coat. Bake at 400°F for 30 minutes or until carrots are tender and chickpeas begin to crisp.

Step 3

Place carrot mixture in a food processor with 1/3 cup reserved chickpea liquid, remaining 1 tablespoon oil, juice, and remaining ingredients; process until smooth, adding up to 1/4 cup chickpea liquid or water as needed to reach desired consistency.