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Roasted Carrot Hummus

Roasted Carrot Hummus

Do you like carrots; raw, crunchy with earthy, fresh, and sweet flavors? What about roasted carrots; caramelized, tender, sweet and savory? And how about roasted carrots blended with nutty tahini into a brilliantly orange, warm and toasty tasting hummus? I am going to guess you haven’t had carrots like this before, and also that you are really going to like this one!


Traditional hummus is cool, but there are so many other things that ‘hummus’ other than chickpeas, why not explore! Carrots provide a base that is full of complex flavors that only get better when you roast them until super golden first. Plus, cooking them breaks down their structure meaning a smoother dip vs. carrots blended from raw. Other than tasting awesome, carrots are packed with vitamin A which is important for vision of course, but also immune function cell growth, acting as a antioxidant to decrease inflammation, and to fend off diseases. This hummus offers another super delicious way to get more health promoting carrots in your life!


How to eat this carrot hummus? While traditional hummus is often enjoyed with carrot sticks, I don’t think I would go that route here as there might be a thing as too much carrot. The tahini and sesame oil in this hummus makes sesame crackers a great choice to scoop up this dip. Soft pita is another great and classic option. Or go full veggie with cucumber or celery. Orrr try this as a spread on a sandwich! So many possibilities, let’s get cooking!


Roasted Carrot Hummus

Makes about 2 cups

Roasted carrots

2 pounds carrots, cut into ½” slices

2 tsp. veg or olive oil

¼ tsp. kosher/flaky salt

¼ tsp. black pepper

¾ tsp. ground cumin


1-¼ cup water

3 tbs. tahini (sesame seed paste)

1 tbs. olive oil

1 tbs. red wine vinegar or lemon juice

½ tsp. garlic, minced (1 medium clove)

1 tsp. sesame oil

¼ tsp. ground cumin

¼ tsp. kosher/flaky salt

Preheat oven to 375’F/190’C.Toss carrots with the oil, salt, pepper, and cumin. Lay out on a sprayed sheet pan and roast in oven for 45-60 minutes until carrots are very tender and caramelized. Let cool to room temperature.

Place carrots and dip ingredients in food processor. Start with 1 cup of the water and blend ingredients, pushing down with a spatula as needed. Add 1 tbs. water at a time up to about 1-¼ cup water until hummus blends very smooth.

Hummus can be stored in the fridge for up to a week.

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