Carrot Hummus
Servings: 24 oz
Print Recipe
Add to Collection
Equipment
- food processor; slicing blade
- silicone spatula
- baking tray
- parchment paper
- serving bowl
- mini șerving spoon
Ingredients
ROAST CARROTS
- 5 medium carrots
- 1/2 tsp Himalayan sea salt
- 1/4 tsp black pepper
BUILD HUMMUS
- 1 can chickpeas with aquafaba liquid. Do NOT drain!
- 3/4 c lemon juice
- 1/4 c tahini paste
- 3 Tbs extra-virgin olive oil
- 3 cloves garlic minced
- 1 tsp cumin; ground
- 3 Tbs water
- 1 tsp Himalayan sea salt
- 1/4 tsp black pepper
Instructions
ROAST CARROTS
- Pre-heat oven to 400°.
- Line the baking sheet with parchment paper.
- Chop off the ends and quarter the carrots into large sticks. Place on the parchment paper and drizzle & toss with the olive oil, salt, and pepper.
- Roast for 30 minutes.
- Remove from the oven and set aside.
BUILD HUMMUS
- Place the BUILD HUMMUS ingredients in the food processor. Blend until smooth & creamy.
- Add the roasted carrots to the food processor along with the hummus. Blend together until smooth.
- If you would like the hummus to be thinner you can add a tiny bit of water or more olive oil. Taste and adjust seasonings as you see fit.
- Transfer the mixture to a serving bowl and you may garnish with a drizzle of olive oil, pomegranate seeds, or cumin seeds if you'd like.
- Pairs great with pita bread, blanched vegetables, and crackers. ENJOY!!
