Recipes July 7, 2022  | Servings: 2 servings | Prep Time: 2.5 hrs

Roasted Carrot Hummus and Crackers

We’re delighted to share the second of our trio of favorite recipes for delicious spreads accompanied by our tasty crackers. They are simple to prepare for lunch or dinner, and they also pair nicely with a crudités platter. The crackers are nutrient dense and are scrumptious on their own as well. The second recipe in the series is Roasted Carrot Hummus.

Roasted Carrot Hummus Ingredients

  • 3 medium carrots peeled and thinly sliced (about 2 cups)
  • 1.5 cups well-cooked garbanzo beans (one 14-oz can)
  • ½ cup tahini
  • ¼ cup lemon juice
  • ¼ cup cold water
  • 1 medium garlic clove
  • 1 Tablespoon olive oil
  • ¼ teaspoon + ½ teaspoon salt
  • ¼ teaspoon coriander

Seed and Veggie Crackers Ingredients

  • ½ cup flax seeds
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 Tablespoon arrowroot powder
  • 1 Tablespoon nutritional yeast
  • ½ teaspoon salt
  • 1 cup boiling water
  • 1 cup finely grated carrot
  • ¼ teaspoon neutral oil (for the parchment paper)


Roasted Carrot Hummus Directions

  1. Toss carrots in olive oil with ¼ teaspoon salt and coriander, and roast in a 400-degree oven for 35 minutes or until tender. Cool. (Great use of leftover carrots or make extra for next time)

  2. In a high-speed blender incorporate tahini, lemon, water, garlic, and salt. Blend on high until smooth and creamy.

  3. Add garbanzo beans and continue to blend until creamy.

  4. Add carrots and pulse until desired consistency. When lightly pulsed, you will achieve a more textured consistency with flecks of carrots, or you may fully incorporate on high for a smoother texture.

  5. Taste for salt and garnish with a little coriander.

Seed and Veggie Crackers Directions

  1. In a medium bowl, thoroughly mix all dry ingredients and slowly incorporate the water.

  2. Let sit for 30 minutes. Everything will come together into a batter-like consistency.

  3. Stir in the carrot to evenly distribute.

  4. Transfer the seed mixture onto a lightly oiled parchment-lined baking sheet.

  5. Using a spatula, evenly spread out the mixture to a ¼-inch thick sheet. This will be approximately 8 x 10 inches.

  6. Bake at 200 degrees for 2 hours.

  7. Let cool then break into large pieces. These will store at room temperature in an airtight container for up to a week.

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