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If you don't like carrots or you don't like hummus, snap out of it and try this insanely good and easy Roasted Carrot & Ranch Hummus.

Roasted Carrot & Ranch Hummus


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  • Author: Jenna Braddock, RD
  • Total Time: 25 minutes
  • Yield: 1 .5 cups 1x

Description

If you don't like carrots or hummus, snap out of it and try this insanely good and easy Roasted Carrot & Ranch Hummus.


Ingredients

Units Scale
  • 1 1/2 cups fresh chopped carrots (shape of chop does not matter)
  • 1 teaspoon extra virgin olive oil
  • 1 can white beans (16 oz) (drained and rinsed)
  • 1/2 cup All natural ranch dressing of choice
  • Assorted dippers like cut up veggies (pita bread, crackers, etc.)

Instructions

  1. Preheat oven to 400 °F.
  2. Line a baking sheet with foil or parchment paper. Place sliced carrots on baking sheet and drizzle with olive oil. Toss to coat. Arrange carrots in a single layer. Roast in pre-heated oven for 20 minutes. Remove from oven and allow to cool slightly, about 3-5 minutes.
  3. In a powerful blender or food processor add the white beans, cooked carrots, and ranch dressing. Blend or pulse until smooth and creamy, about 3 minutes. Serve immediately with pita and fresh cut veggies or slather on just about anything.
  • Prep Time: 25 minutes
  • Category: Appetizer
  • Cuisine: American