Roasted Carrot Rosemary Hummus

Roasted Carrot Rosemary Hummus

This easy-to-make hummus recipe uses roasted carrots for an extra boost of vitamin A, while the rosemary adds an interesting depth to the flavor. With a little lemon juice to add some tang and a gorgeous vibrant color this protein-packed side dish will keep your guests coming back for more!

  1. Serves:4
  2. Time:25 minutes


  • 3 medium carrots, peeled and chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • Sea salt, to taste
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/3 cup Great Lakes Collagen Peptides
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh rosemary
  • 1 teaspoon ground cumin
  • 1 garlic clove, sliced


  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  • Toss the carrots with 1 tablespoon of olive oil and a pinch of salt. Spread out on the baking sheet. Roast for about 20 minutes or until tender when pierced with a knife. Set aside to cool.
  • Add the cooled carrots to a food processor fitted with the steel blade along with the remaining 1 tablespoon olive oil, chickpeas, collagen, tahini, lemon juice, rosemary, cumin, and garlic. Puree until smooth, stopping as needed to scrape down the sides of the bowl with a rubber spatula. Season to taste with salt.

More Meals Recipes

Creamy Strawberry Lemon Mocktail

Creamy Strawberry Lemon Mocktail

Read More…
Ocean Blue Marine Collagen  Smoothie

Ocean Blue Marine Collagen Smoothie

Read More…
Pineapple Passion Marine Collagen Smoothie

Pineapple Passion Marine Collagen Smoothie

Read More…