Spicy roasted carrot hummus.

Recently, I picked up a package of carrot hummus with sriracha instead of my usual Sabra roasted red pepper hummus. (My preferred brand when I’m too lazy to make my own red pepper hummus.) It was really tasty — but what I really liked was that it was made with Greek yogurt, so it’s a bit lower in fat and calories than regular prepared hummus.

I thought: I bet I can create a recipe for lower-fat spicy carrot hummus. And I did.

This is really nice — it has all the full flavor of hummus, but the nonfat Greek yogurt lightens the blend and trims the fat. (There’s just 1 tablespoon of tahini in the recipe, plus just a drizzle of oil on the roasted carrots.) The carrots and honey add a pleasant sweetness. You can add the chili garlic sauce to taste — bump it up a bit to add more heat, or use sriracha if that’s what you have on hand. With the yogurt and chickpeas, there’s a nice protein punch in this hummus recipe.

I’ve been enjoying hummus and pita chips (I really like Kashi’s 7-grain with sea salt pita crisps) with a bowl of roasted tomato-fennel soup for lunch, or as a little snack before I hit the gym after work. If you make hummus at home, try swapping nonfat Greek yogurt for a bit of the tahini or olive oil, and see what you think!

spicy roasted carrot hummus

makes about 2 cups

Preheat oven to 375° and line a small rimmed baking sheet with foil. Slice 2 large carrots into coins; on the baking sheet, toss the carrots with 1 teaspoon olive oil, 1/2 teaspoon cumin and a pinch of kosher salt. Roast until the carrots are very tender, about 35–45 minutes.

Transfer the carrots to a food processor with the metal blade. Add 1 can (drained) chickpeas, 1/2 cup nonfat Greek yogurt, 1 tablespoon tahini, 1 teaspoon honey, 1 teaspoon Asian chili garlic sauce, 1/4 teaspoon cumin and a generous pinch of kosher salt. Blend the mixture until it's very smooth, about 3–4 minutes.

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