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Tahini Roasted Carrots with Za’atar White Bean Hummus

by roselevit

If you’re starting to get a little tired of quarantine staples like canned beans, you should definitely try making hummus. It uses ingredients you probably already have on hand, takes less than five minutes to make, and is a hell of a lot cheaper than pre-made hummus. Plus, you don’t have to stick to the standard chickpeas – if you don’t have them or want to switch things up, you can make hummus with pretty much any canned beans (and you can add anything else you want as well!). My version here uses white beans, which have a mild flavor and produce hummus similar in color to the traditional chickpea kind.

But enough about hummus (it’s not a very interesting topic, is it?). Instead, let’s talk about carrots (a much more interesting topic). These carrots are a little like fries in that they’re roasted and cut into matchstick shapes, but they’re also a little like carrot sticks in that they’re, well, carrots. I tossed them with Middle Eastern-inspired spices, fresh thyme, shallots, and tahini, then roasted them until they were soft. You can serve them with the hummus, but they can also definitely hold their own as a side dish or snack. The tahini dries out in the oven and creates a coating that reminds me of breaded fries – perfect if you’re more interested in fries than vegetables. The shallots add extra sweetness and texture, but they do make the carrots harder to dip, so feel free to leave them out if you’d like.

Ingredient notes:

White beans are delicious, but you can substitute any canned legume you have on hand. You can’t go wrong with chickpeas.

Make sure to use plain tahini paste with sesame seeds as the only ingredient. Some tahini comes with fillers like soybean oil, which makes it less flavorful.

Tahini Roasted Carrots with Za’atar White Bean Hummus

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 people

Ingredients
  

Carrots

  • 8-10 medium carrots cut into matchstick shapes
  • 1 tbsp oil
  • 2 tbsp tahini
  • 2 tsp packed fresh thyme leaves finely chopped
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 shallots diced
  • Salt and pepper to taste

Hummus

  • 1 can white beans drained and rinsed
  • 1 tbsp olive oil plus extra for topping
  • 2 tbsp tahini
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 tbsp lemon juice
  • 1-2 tsp za’atar plus more for topping (optional)
  • Salt and pepper to taste
  • 3-5 tbsp water

Instructions
 

Carrots

  • Preheat the oven to 400º F.
  • Add the carrots to a baking sheet and drizzle with tahini and oil. Sprinkle the herbs and spices over top and toss to combine.
  • Roast for 10 minutes. Use a spatula to stir the carrots around the pan, then roast 10-15 minutes more, or until soft.

Hummus

  • Add all the ingredients from white beans through lemon juice to a blender or food processor, then add 1-2 tbsp of the water. Blend, scraping down the sides as needed, until combined. It should be very thick.
  • Continue to add water by the tablespoon, blending after each addition, until the hummus is the consistency you like. If you prefer chunkier hummus, use the pulse function on the food processor and process until just combined.
  • Taste the hummus and add salt, pepper, and za’atar to your preference. Za’atar has some salt in it, so if you use more za’atar you won’t need as much salt (and vice versa).
  • Add the hummus to a bowl and top with extra olive oil and a sprinkle of za’atar. Serve the carrots alongside the hummus for dipping, or dollop the hummus on top of the carrots.
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