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Roasted carrot hummus with vegetable chips

Recipe by:Joanne Weir
Cooking teacher, author and chef


  • Roasted carrot hummus
    3/4 lb. carrots, peeled and cut into 1-inch pieces
    Kosher salt
    1 1/2 tbsp. extra virgin olive oil
    2 tbsp. tahini (sesame paste), well-stirred
    1 tsp. firmly packed light brown sugar
    1/2 tsp. ground cumin
    Pinch of red chile flakes, or to taste
  • Vegetable chips
    Variety of root vegetables, such as unpeeled turnip and radishes, plus trimmed and peeled parsnip, carrots, red and yellow beets


To make hummus: Preheat oven to 375 degrees. Put carrots on a sheet of parchment paper. Sprinkle with salt, drizzle with oil, toss to coat evenly and then wrap loosely in parchment, sealing the edges. Place on a baking sheet. Bake until tender, 30 to 40 minutes. Open parchment and continue to roast for 5 minutes. Let cool completely, then transfer to a food processor. Add tahini, brown sugar, cumin and chile flakes and process until smooth, scraping down the sides of the bowl. Add a little water if needed to thin. Transfer to a bowl and season with salt.

To make vegetable chips: Have ready 2 bowls of ice water. Using a mandoline slicer, cut turnip, radishes, parsnip and carrot into paper-thin slices and add to 1 bowl. Cut beets the same way and add to the second bowl. Let stand for 15 minutes. Pat vegetable slices dry on towels and arrange on a platter. Serve with hummus.

Serves 6

Adapted and reprinted with permission from "Kitchen Gypsy," by Joanne Weir, copyright 2015, published by Oxmoor House. Photo by Thomas J. Story.

Califonia Bountiful