ZOOM ZOOM Delights

Tom's Roasted Garlic and Carrot Hummus

A member favorite!


  • 1 pound carrots, peeled and cut into 1/2 inch pieces
  • 2 or more cloves garlic, unpeeled (I found roasting a whole head much easier)
  • 2-3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons tahini
  • 1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish. May substitute other chopped FRESH herbs.
  • 1 lemon, juiced


  • Preheat oven to 400 degrees F.
  • On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper.
  • Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes.
  • Remove from the oven and let cool until warm.
  • Peel the garlic cloves.
  • In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth.
  • With the processor running, slowly add 2 to 3 tablespoons olive oil.
  • Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top.
  • Serve with crudites and pita chips. Great on toasted whole grain bread sprinkled w/ pumpkin and/or sunflower seeds for breakfast
  • Enjoy!
Department of Anatomy and Neurobiology VCU Medical Center
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