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Revitalize Dinner with Roasted Carrot and Lentil Salad Hummus

Revitalize your dinner with this Roasted Carrot and Lentil Salad Hummus, a delightful blend of sweet roasted carrots and earthy lentils. Enhanced with creamy tahini and zesty lemon juice, this vibrant dish is both nutritious and satisfying. Perfect for busy weeknights or gatherings, this versatile hummus can be served as a dip, spread, or main course. Impress your guests with its stunning colors and irresistible flavor while enjoying the health benefits packed in every bite.

  • Total Time: 40 minutes
  • Yield: Serves approximately 4

Ingredients

Scale
  • 2 cups fresh carrots, peeled and chopped
  • 1 cup green or brown lentils
  • 1/4 cup tahini
  • 2 cloves garlic, roasted
  • 2 tbsp lemon juice (freshly squeezed)
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss chopped carrots in olive oil, salt, and pepper; spread on the baking sheet. Roast for 20-25 minutes until caramelized.
  3. Rinse lentils under cold water, then cook in a pot with 3 cups of water for about 20 minutes until tender.
  4. In a food processor, combine roasted carrots, cooked lentils, tahini, garlic, lemon juice, and a splash of olive oil. Blend until smooth.
  5. Taste and adjust seasoning as needed before transferring to a serving bowl.
  6. Drizzle with olive oil before serving with pita bread or fresh veggies.
  • Author: Laura Lopez
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1/4 cup (60g)
  • Calories: 150
  • Sugar: 3g
  • Sodium: 80mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Customize by adding spices like cumin or smoked paprika for extra flavor. Substitute carrots with sweet potatoes or other vegetables based on preference.