ROASTED CARROT AND RED LENTIL HUMMUS – A VIBRANT MIDDLE EASTERN-STYLE DIP

Although not made from chickpeas, this hummus offers a distinct Middle Eastern flavor that perfectly suits its name. Bright in color and rich in aromas, this roasted carrot and red lentil hummus is a delicious twist on the traditional classic.

🕒 Prep Time: 15 min

🍳 Cook Time: 60 min
🍽️ Yields: 4 appetizer servings or 2-3 side servings

Ingredients

150 g cooked red lentils
400-450 g carrots
2 tbsp tahini (sesame paste)
1 large garlic clove
1/4 tsp ground coriander
1/4 tsp chili flakes
1/8 tsp smoked paprika
1/4 tsp sweet paprika
2 tbsp lemon juice
3 tbsp olive oil
Fresh parsley and pomegranate syrup for garnish
Salt and freshly ground black pepper

Instructions

Cook the Lentils:
Rinse lentils thoroughly until the water runs clear. Simmer gently with a bay leaf, a few onion slices, and 2 garlic cloves in water for about 15 minutes. Add salt, cover, and let sit for 10 minutes. Drain and use 150 g cooked lentils for this recipe.
Prepare and Roast the Carrots:
Slice carrots into thick pieces about the size of a finger. Sprinkle with salt, freshly ground black pepper, sweet paprika, and smoked paprika. Add 1 tablespoon olive oil and massage the spices into the carrots. Arrange in a single layer in a heatproof dish. Roast at 180°C (350°F), stirring after 30 minutes. Roast until tender (about 1 hour), checking every 10 minutes after 30 minutes.
Blend the Hummus:
In a food processor or with an immersion blender, combine cooked lentils, roasted carrots, crushed garlic, tahini, lemon juice, 2 tablespoons olive oil, ground coriander, and chili flakes. Add a pinch of salt. Blend until thick and smooth.
Adjust Consistency:
Slowly add cold water, one tablespoon at a time (up to 8 tablespoons), blending until the hummus becomes creamy and fluffy. Taste and adjust salt as needed.
Serve:
Spread hummus on a large plate using the back of a spoon, making a small crater in the center. Drizzle 2 teaspoons pomegranate syrup, a little olive oil, and sprinkle with chopped parsley or mint. Serve with warm pita or toasted bread.

💡 Tips

Roast carrots until tender but not mushy for best texture.
Adjust chili flakes and paprika to taste for desired heat and smokiness.
Pomegranate syrup adds a beautiful tart contrast and vibrant color.
Perfect as a dip, spread, or a flavorful side dish for grilled meats.

🎉 Perfect For

Healthy appetizers
Vegan and vegetarian dishes
Middle Eastern-inspired meals
Party dips and spreads

📝 Final Thoughts

This roasted carrot and red lentil hummus offers a vibrant, flavorful alternative to traditional chickpea hummus. Its sweet roasted carrots, smoky spices, and creamy texture make it a delightful addition to any table. The pomegranate syrup garnish adds a touch of elegance and a burst of flavor that will impress guests and family alike.