Smooth, creamy hummus gets added sweetness from roasted carrots and garlic in this zero-waste recipe from Spud.ca. Instead of being tossed, the leftover carrot tops are whirled with fresh herbs, jalapeño and garlic to create a bright and herby zhoug topper. Learn more about Spud’s innovative grocery delivery service here.

Overhead shot of bowl of carrot hummus with pita bread and vegetables.

Roasted Carrot Hummus with Carrot Top Zhoug

Carrot tops are whirled with herbs, jalapeno and garlic to create a delicious, no-waste zhoug topper for hummus

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Ingredients

Carrot Hummus

3-4 medium carrots
1-2 cloves of garlic to taste
¾ cup chickpeas
3 Tbsp tahini
Juice of ½ a lemon
¼ tsp ground ginger
½ tsp coriander
½ tsp cumin
¼ cup olive oil
Cold water as needed to blend

Carrot Top Zhoug

Tops from 3-4 carrots
1 cup fresh cilantro
2 jalapeño peppers remove seeds for less spice
1 clove of garlic
1 tsp ground coriander
¼ tsp ground cardamom
½ cup extra-virgin olive oil

Instructions

Preheat the oven to 425 F. Peel and chop your carrots, toss in olive oil, salt and pepper. Add carrots and garlic to the pan and roast for 25-30 minutes checking to ensure the garlic does not burn.
Add roasted carrots, garlic, chickpeas, spices, lemon and tahini to a food processor and blend. Add in olive oil and blend until smooth. Add in cold water as needed to blend the hummus until it reaches a smooth consistency.
To make the zhoug, add all the ingredients to a food processor and blend. Add olive oil gradually and adjust as needed.
To serve, spread the hummus on a plate and top with a swirl of the carrot top zhoug and extra olive oil if desired.
Serve with fresh vegetables, pita or falafel!