09/05/2025
Looking for some good news?
Enjoy 10% off your entire order with our annual Fall Harvest Sale! No code needed! Shop www.crookedcreekbirch.com
Even more good news: a savory fall harvest recipe featuring birch syrup has dropped from my good friend Ashley.
Roasted Carrot and Dill Hummus
Ingredients:
- 1 cup roasted carrots
- 1 can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 garlic clove, minced
- 2 tablespoons fresh dill, chopped
Instructions:
1. Roast the Carrots:
- Preheat your oven to 400°F (200°C).
- Peel and chop the carrots into bite-sized pieces. Toss them with a little olive oil, garlic powder, salt, and pepper, and drizzle with birch syrup
- Spread the carrots on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized. Let them cool slightly.
2. Prepare the Hummus:
- In a food processor, combine the roasted carrots, chickpeas, tahini, olive oil, lemon juice, garlic powder, onion powder, salt, minced garlic clove, and fresh dill.
- Blend until smooth, adding water or more olive oil if needed to reach your desired consistency. Taste and adjust seasoning as necessary.
3. Serve:
- Transfer the hummus to a serving bowl. Drizzle with olive oil, more birch syrup and garnish with additional dill if desired.
Get fancy and roast extra carrots, and chop them to garnish on top of the hummus!
- Serve with fresh vegetables, crackers, or use it as a spread in sandwiches.
Recipe + photo courtesy instagram.com/missashleylauren/
P.S. Join Us at our favorite vendor event, the Harvest Moon Festival at Soldotna Creek Park on Saturday, 9/20!
