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Roasted Carrot Hummus and Crudités

By: Hannah Lee Leidy
Roasted carrot hummus and assorted vegetables
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Have a party coming up, but don’t know what to serve? Make this roasted carrot hummus and crudités from The Citizen. Bring in Florida affords chef Coleman Jernigan to be able to take inspiration from fresh seasonal ingredients. This flavorful hummus is a delicious appetizer to serve at parties and tailgates.

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Serves 10 to 12

  • 2½ pounds raw carrots
  • 12 ounces by weight chickpeas, reserve liquid
  • 4 ouces reserved chickpea liquid (known as aqua faba)
  • 2 tablespoons ground cumin
  • 6 ounces by volume fresh lemon juice
  • 3 tablespoons kosher salt
  • 4 ounces by volume olive oil
  • 1 cup Tahini (sesame paste)
  1. Coat the carrots with olive oil and roast at 400 degrees until fork tender. Set aside. Drain your chickpeas, reserving the liquid for later use.
  2. Using a food processor, blend in batches the carrots and chickpeas together, using the reserved 4 ounces of Aqua Faba to help loosen the mixture in the food processor. Once blended, transfer to a large metal bowl. Add tahini, lemon juice, cumin, salt, and olive oil, using a whisk to combine.
  3. Set the prepared hummus aside, and refrigerate for a minimum of 6hrs.


  1. Using a large metal spoon, scoop the hummus onto a serving platter of your choice, making sure to make a “well” in the center of the hummus.
  2. You can surround your hummus with anything you want to dip. The Citizen uses crudités or raw vegetables like cucumbers, radishes, peppadew peppers, mixed olives, etc.
  • Recipe by Coleman Jernigan, The Citizen, Alys Beach, Florida

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