Roasted Carrot & Dill Hummus w/ Alaska Birch Syrup
Looking for a unique twist on classic hummus? This Roasted Carrot & Dill Hummus w/ Alaska Birch Syrup is a vibrant, flavorful dip that brings a touch of sweetness and earthiness to your table. The roasted carrots, drizzled with birch syrup, add a caramelized depth, while fresh dill and a hint of garlic make it irresistibly fresh. Perfect as a dip, spread, or even a holiday appetizer, this recipe is as versatile as it is delicious.
Bonus: it’s courtesy of my talented friend Ashley Clark, who knows her way around a kitchen!
Ingredients:
- 100% Pure Alaska Birch Syrup (mid or late run recommended)
- 1 cup roasted carrots
- 1 can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 garlic clove, minced- 2 tablespoons fresh dill, chopped
Instructions:
1. Roast the Carrots:
- Preheat your oven to 400°F (200°C).
- Peel and chop the carrots into bite-sized pieces. Toss them with a little olive oil, garlic powder, salt, and pepper, and drizzle with birch syrup
- Spread the carrots on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized. Let them cool slightly.
2. Prepare the Hummus:
- In a food processor, combine the roasted carrots, chickpeas, tahini, olive oil, lemon juice, garlic powder, onion powder, salt, minced garlic clove, and fresh dill.
- Blend until smooth, adding water or more olive oil if needed to reach your desired consistency. Taste and adjust seasoning as necessary.
3. Serve:
- Transfer the hummus to a serving bowl. Drizzle with olive oil, more birch syrup and garnish with additional dill if desired.
* I like to roast extra carrots, and chop them to garnish on top of the hummus.
- Serve with fresh vegetables, crackers, or use it as a spread in sandwiches.
Recipe + photo courtesy of my good friend Ashley Clark
Ingredients:
- 1 cup roasted carrots
- 1 can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 garlic clove, minced
- 2 tablespoons fresh dill, chopped
Instructions:
1. Roast the Carrots:
- Preheat your oven to 400°F (200°C).
- Peel and chop the carrots into bite-sized pieces. Toss them with a little olive oil, garlic powder, salt, and pepper, and drizzle with birch syrup
- Spread the carrots on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized. Let them cool slightly.
2. Prepare the Hummus:
- In a food processor, combine the roasted carrots, chickpeas, tahini, olive oil, lemon juice, garlic powder, onion powder, salt, minced garlic clove, and fresh dill.
- Blend until smooth, adding water or more olive oil if needed to reach your desired consistency. Taste and adjust seasoning as necessary.
3. Serve:
- Transfer the hummus to a serving bowl. Drizzle with olive oil, more birch syrup and garnish with additional dill if desired.
* I like to roast extra carrots, and chop them to garnish on top of the hummus.
- Serve with fresh vegetables, crackers, or use it as a spread in sandwiches.
Recipe + photo courtesy Ashley Clark