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Healthy Halloween Snacks: Roasted Carrot Hummus

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I love few things more than the joy my kids get out of all things Halloween. From crafts to costumes, and even the candy, Halloween is such a fun time of year. And while I’m all for having the most Halloween fun possible, I also try to offer up a host of healthy options to balance out all that excess. Looking to keep things festive and healthy, I created this colorful roasted carrot hummus that’s just right for Halloween parties or after-school snacking. No matter how you serve it, kids will love the sweet and salty flavors, not to mention the vibrant color, and you’ll love all the fresh, healthy ingredients.

This easy carrot hummus recipe has a hint of Moroccan spice and is a perfect dip or pita filling. Once you have the basics down, this versatile recipe can be used with all kinds of root vegetables or winter squash.

Head below for the step-by-step guide and recipe for one of my favorite Halloween snacks!

  • Healthy Halloween Snacks: Roasted Carrot Hummus 1 of 10
    roasted-carrot-hummus-cover

    This Halloween, try something festive and healthy with this savory sweet roasted carrot and pepita hummus!

  • Get Ready 2 of 10
    roasted-carrot-pesto-mise

    Preheat the oven to 400 degrees F. Peel the carrots and cut into 1/2 inch diagonal slices. Gather the salt, pepper, spices, and olive oil you'll need to roast the carrots.

  • Get Spicy 3 of 10
    roasted-carrot-pesto-mortar

    For optimal flavor, toast the coriander and cumin briefly, and then grind in a coffee grinder or with a mortar and pestle.

  • Toss It 4 of 10
    roasted-carrot-pesto-spices

    Once you've toasted and ground your spices, toss them, along with salt, pepper, and 2 tablespoons olive oil, with the carrots.

  • Oven Time 5 of 10
    roasted-carrot-pesto-into-the-oven

    Arrange the carrots, along with the smashed garlic cloves, on a rimmed baking sheet. Set in oven and bake for 23 - 25 minutes. To prevent burning, start checking your carrots after 20 minutes.

  • Roasted 6 of 10
    roated-carrot-pesto-roasted

    Once your carrots are roasted to perfection, remove from the oven and set aside. When the garlic cloves are cool enough to handle, remove the papery skin and discard.

  • Get Toasty 7 of 10
    roasted-carrot-pesto-pepitas

    A quick stint over a hot flame brings out an incredible nuttiness in pepitas. In this carrot hummus, I find that the nutty texture of the pepitas is an ideal counterbalance to the sweetness of the carrots.

  • Blend It 8 of 10
    roated-carrot-pesto-food-processor

    Spoon your roasted carrots, peeled garlic, and other ingredients into the bowl of a food processor. Pulse to blend until smooth.

  • Ready to Serve 9 of 10
    finished-carrot-pesto

    Spoon the finished hummus into a bowl and garnish with toasted pepitas and carrot slivers. 

  • Snack Time! 10 of 10
    Healthy Halloween Snack Idea: Roasted Carrot Pesto

    Try your roasted carrot hummus with tortilla chips, pita, or sandwich bread. It also makes a delicious and colorful party dip!

Roasted Carrot Hummus with Toasted Pepitas

1 teaspoon cumin seed, or ground cumin
1 teaspoon coriander seed, or ground coriander
4 medium carrots, peeled, trimmed, and cut into 1/2 inch diagonal slices
3 cloves garlic, ends trimmed and smashed, with papery skin left on
1/4 cup olive oil, divided
1 1/2 teaspoons sea salt
1/2 teaspoon ground black pepper
3 tablespoons raw, hulled pepitas, plus more for garnish
3 – 4 tablespoons lemon juice
3 tablespoons tahini
1/2 teaspoon Hungarian paprika

Preheat the oven to 400 degrees F.

Heat a small skillet over medium heat. When hot, add the cumin and coriander seeds and toast for 3 minutes, shaking the pan gently. Next, grind the toasted seeds using a coffee grinder or mortar and pestle.

Toss the carrots with the toasted, ground spices, 2 tablespoons olive oil, 1 teaspoon sea salt, and black pepper. Spread on a rimmed baking sheet, along with the garlic, and slide into the preheated oven. Bake for 23 – 25 minutes, though you should keep a close eye after 20 minutes to prevent burning.

Set carrots and garlic aside to cool. When you can handle the garlic, remove and discard the papery skins.

Meanwhile, toast the pepitas over medium-high heat for about 4 minutes, just until they puff up and a few pop.

Scrape everything from the roasting pan (carrots, spices, and any olive oil) into the bowl of your food processor. Add 2 tablespoons of olive oil, toasted pepitas, lemon juice, tahini, paprika, and 1/2 teaspoon salt, and pulse to blend. Check the texture, and add more lemon juice, tahini, or salt as needed.

Spoon into a bowl, top with a few toasted pepitas and raw carrot slices, and serve.

Read more from Elizabeth and Brian on Brooklyn Supper.
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