SALT LAKE CITY, UT (Good Things Utah) – A good dip and a good drink are the keys to a good brunch. Everyone’s favorite Chef Austin Buhler is back in the kitchen, giving us the recipes for roasted carrot humus and hummingbird mimosas.

Roasted Carrot Hummus


● 2 Medium Carrots, peeled and chopped into 1” pieces

● 1 tbsp olive oil

● 1 can (15oz) of chickpeas, drained & rinsed

● 2 tbsp olive oil

● 1 tbsp tahini

● Juice of half a lemon

● ½ tsp kosher salt (to taste)

● ⅓ cup ice cold water

● Garnish: chopped cilantro, feta, reserved roasted carrots


1. Pre-heat oven to 400*F.

2. Spread chopped carrots onto a sheet pan and toss with the olive oil. Season with a sprinkle of kosher salt. Bake for 25 – 30 minutes, or until fork tender.

3. Meanchile, add the chickpeas, olive oil, salt, lemon juice, & tahini to a food processor. Add the roasted carrots when tender. Puree, while streaming in the ⅓ cup of ice cold water, stopping when the hummus is the thickness of your liking. **The ice cold water helps create a super smooth texture.

4. Once the hummus is very smooth, pour into a large bowl. Top with the garnishes of your choice. Serve with your favorite dippable veggies & other snacks.

Hummingbird Mimosa


● 2 tbsp granulated sugar

● ½ tsp cinnamon

● Orange wedges

● 3 ounces Dole Pineapple Orange Banana Juice

● 3 to 4 ounces of your favorite champagne of prosecco


1. Use an orange wedge to rim the edge of the glass and dip into the cinnamon sugar.

2. Fill the glass with the 3 ounces of Pineapple Orange Banana Juice and top off with the champagne or prosecco.

3. Serve and Enjoy Responsibly!

Check out more recipes from Austin on his website!