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The Pantry Project: Roasted-Carrot Hummus

Mary Burich | May 6, 2020

Food | The Pantry Project

Dress up your snack time

This hummus recipe from Hormel Foods Chef Nick Jones couldn’t be easier – or more luscious. Guaranteed to make you look like a culinary wizard while you shelter in place.

Use up all your leftovers.

Chef Nick Jones

Roasted-Carrot Hummus

  • Total Time

    15 minutes
  • 1 (15.5-ounce) can garbanzo beans, drained and rinsed
  • 1 cup roasted carrots
  • 1/4 cup almond butter or peanut butter
  • 1/4 cup fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1 cup olive oil
  • Assorted raw vegetables


In food processor bowl, place garbanzo beans, carrots, almond butter, lemon juice, salt and cumin. With food processor running, slowly add olive oil; blend until smooth. Serve with assorted vegetables.

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