I’m hopping down the bunny trail with a healthy and delicious appetizer for spring or Easter that everybunny will love. . .Roasted Carrot Hummus Dip!
If you’re a fan of hummus and have never made it before, I encourage you to try it! It’s super simple to make with a food processor and the flavors and variations are endless. We’ve enjoyed Black-Eyed Pea Hummus, Roasted Butternut Hummus, Avocado-Hummus and Black Bean and Olive Hummus.
Roasting the carrots brings out their natural sugars, caramelizing them. The little bits of char are added flavor.
Roasted Carrot Hummus
1 pound carrots, scrubbed well (no need to peel) and cut into 1-inch pieces
3 cloves garlic, unpeeled
1 (15 oz.) can of chickpeas, drained and rinsed
1/4 cup olive oil, additional olive oil for serving
3 tablespoons tahini
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Juice 1 lemon
1/4 cup ice cold water
Preheat the oven to 400 degrees F.
On a baking sheet, toss the carrots and garlic cloves with a couple of tablespoons olive oil, kosher salt and pepper. Roast until carrots are tender and lightly caramelized, stirring halfway through, about 25 – 30 minutes. Remove from the oven and let cool. Peel garlic cloves. You can do this in advance the day before and refrigerate until ready to whip up you hummus.
In food processor, combine the roasted carrots and garlic with chickpeas, tahini, lemon juice, cumin, paprika, salt and olive oil. Process to combine, stopping to scrape down the sides of the bowl as necessary. With processor running, slowly add 1/4 cup cold water and puree until smooth. Transfer to a serving bowl and drizzle with additional olive and sprinkle of paprika to serve.
Farmer Bunny is serving the hummus along with an assortment of healthy veggies. I placed him in a flat basket, lined with leaf lettuce. Add the veggies of your choice. I used radish coins, yellow and red bell pepper, celery and English cucumber and carrots as bunny ears! Enjoy it with pita chips, pretzel crisps or your other favorite dippers.