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Recipe by Chef Justin Severino

This creamy hummus is the perfect blend of sweet and smoky flavors. Try it as a dip, an accompaniment to roast lamb or a filling sandwich spread! This recipe makes a generous amount, so it’s perfect for freezing in portions or bringing to a potluck—you’ll certainly be the party hero with this twist on hummus. You can also halve or quarter the recipe to suit your needs. Pro tip for the home cook: Use grams for the most accurate measurements, or use this handy tool to convert to tablespoons.


  • 5 pounds carrots
  • 1 quart cooked chickpeas
  • 175 grams tahini
  • Zest of 2 lemons
  • Juice of 3 lemons
  • 120 grams roasted garlic
  • 60 grams smoked paprika
  • 16 grams Aleppo pepper
  • 50 grams cumin
  • 3 cups extra virgin olive oil
  • Salt to taste


  1. Pack carrots in a roasting pan with salt. Roast at 350 degrees until tender. Peel and set aside.
  2. In a food processor, add all ingredients except for olive oil. Process until smooth, then stream in olive oil. Salt to taste.
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