Spicy Carrot Hummus

Chili pepper-flavored extra virgin olive oil gives this carrot hummus a spicy kick, yielding a flavor-packed dip perfect for snacking.

COOK TIME 20 minutes
PREP TIME 10 minutes

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Kick things up a notch in this recipe by using our spicy chili pepper extra virgin olive oil, infused with real dried chili peppers.


  • 3 / medium carrots, peeled and trimmed
  • 1 (15-ounce) can / chickpeas, drained and rinsed
  • ⅓ cup / tahini
  • 2 / limes
  • 1 / garlic clove, peeled
  • 1 tablespoon / tomato paste
  • ¼ teaspoon / ground cumin
  • ¾ teaspoon / kosher salt
  • ¼ cup / Zucchi Organic Extra Virgin Olive Oil
  • 2 tablespoons / Zucchi Chili Pepper-Flavored Olive Oil
  • to garnish / fresh parsley or cilantro
  • 1 tablespoon / pumpkin seeds


Preheat oven to 425°F.

Chop peeled carrots into 1/2-inch pieces.

Place peeled carrots on parchment and coat with a 1/2 tablespoon of Zucchi Organic Chili Pepper EVOO. Roast for about 20 minutes, or until carrots are tender.

Add roasted carrots, chickpeas, tahini, lime juice, garlic, tomato paste, cumin, and salt to a food processor and blend until smooth. Stop the motor and scrape down the sides of the bowl. Blend again, and pour in Zucchi Organic EVOO with the motor running, until the hummus is light and creamy.

Taste and adjust for salt.

Transfer hummus to a flat bowl and top with more EVOO, cilantro, pumpkin seeds, and lime. Serve with raw veggies, crostini, or pita chips.

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