Carrot Hummus from Michael Scelfo

When you’ve got three restaurants (Alden & Harlow, The Longfellow and Waypoint) and one on the way (Josephine, coming soon!), it can be hard to maintain a healthy weight. The stress. The snacking. Just ask Michael Scelfo. The award-winning chef and restaurateur has been super candid about his weight loss journey (chronicling it on his Insta and in a recent interview on Good Morning America). You can take a page from his book and add this recipe for carrot hummus to the rotation so you always have a delicious, good-for- you snack on hand.


Yields: 1-2 pints


  • 1 1/2 pounds carrots
  • 1/2 onion
  • 3 cloves garlic
  • 1 lemon
  • 1 teaspoon cumin
  • 1 teaspoon zahtar
  • 1 cup chicken stock
  • 3 tablespoons evoo
  • salt & pepper to taste


  1. Preheat oven to 400 degrees
  2. Coat carrots lightly in tablespoon EVOO and roast in baking dish until caramelized (about ten minutes)
  3. Add onion, garlic and 1/2 cup chicken stock
  4. Add a pinch of salt
  5. Once carrots are tender and lightly browned, transfer the mixture to a sheet pan, sprinkle with za'atar and place under the broiler for three to five minutes or until lightly charred.
  6. Transfer mixture to blender along with one tablespoon of EVOO
  7. Add remaining chicken stock, zest & juice from one lemon and blend until smooth
  8. Transfer finished mixture to dish and sprinkle with spices and remaining EVOO

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