Roasted Carrot Hummus
Colorful, original and tasty, this healthy Roasted Carrot Hummus can be enjoyed as an appetizer or as a flavorful spread for sandwiches…
Ingredients
CARROTS
- 4 cups carrots, peeled and sliced into 1/2-inch pieces
- 2 tbsp. olive oil tips & tricks
- ground Himalayan pink salt, to taste
- freshly ground mixed peppercorns, to taste
HUMMUS
- 1 can (19 oz./540 ml) chickpeas, drained and rinsed
- 1/2 cup tahini paste see Recipe
- 2 large cloves garlic, roughly chopped
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tsp. lemon zest
- 2 to 3 tbsp. extra-virgin olive oil, or as needed plus more for garnish tips & tricks
- 2 tbsp. low-sodium vegetable broth
- 1 tbsp. chopped pistachios, for garnish
Directions
CARROTS
- Preheat oven to 400ºF and line a baking sheet with foil, lightly greased; set aside.
- In a bowl, place sliced carrots and drizzle on olive oil; season with salt and pepper.
- Drop them onto the prepared baking sheet and transfer to the preheated oven. Roast until carrots are fork-tender, about 40 minutes.
- Remove from the heat and allow to cool for 15 minutes.
HUMMUS
- In the bowl of a food processor, add chickpeas, roasted carrot slices, tahini paste, garlic, cumin, smoked paprika, lemon juice and zest.
- Place the lid on, and remove the food pusher. Pulse a dozen times before letting the machine run.
- Slowly pour in 2 tbsp. olive oil through the feeder tube and then 1 tbsp. broth.
- Stop the appliance; taste and adjust until consistency is smooth (it might need another tbsp. oil and broth).
- Transfer hummus to serving bowl, drizzle olive oil on top and garnish with chopped pistachios.