Roasted carrots make this carrot hummus recipe rich and flavorful. Works equally well as a dip or healthy sandwich spread. A delicious way to get your vitamins!
Course Appetizer, Condiment, Snacks
Cuisine Ecclectic, Mediterranean
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 18-24
Calories
Author Robin Gagnon
Ingredients
½poundcarrots
2garlic cloves
¼cup+ ½ teaspoon olive oil
¼teaspoon+ ½ teaspoon Kosher salt
215-16 oz cans chick peas (garbanzo beans)
¼cupSesame Tahini
⅔cupwater
⅓cupfresh lemon juice
Instructions
Preheat oven to 400 degrees.
Peel carrots. chop off ends and slice on the diagonal into approx 1 inch thick pieces. Peel garlic cloves.
Mix the carrots & garlic in ½ teaspoon oil and ¼ teaspoon Kosher salt. Lay out on shallow oven safe pan or baking sheet. Roast for 12 minutes, mix them up, and return to oven to roast 8 more minutes. Then set aside to cool.
Add the roasted carrots and garlic to food processor, along with all the remaining ingredients. Pulse until smooth (you may need to stop & stir it with a spoon or spatula a couple times to get all of the hummus smooth).