Roasted Carrot Hummus
Roasted Carrot Hummus is a healthy and delicious appetizer for spring or Easter that everybunny will love.
Servings: 12
Equipment
- food processor
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss the carrots and garlic cloves with a couple 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 until warm. Peel garlic cloves.
- 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 ice cold water and puree until smooth.
- Transfer to a serving bowl. Drizzle with additional olive and sprinkle of paprika to serve with veggies or pita chips.
Notes
Save on prep time and roast carrots and garlic a day in advance. Refrigerate until ready to make hummus.