Carrot Hummus
A flavorful roasted carrot hummus offers a vibrant, nutritious dip perfect for any appetizer spread.
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Instructions
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Preheat the oven to 400 F.
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On a baking sheet, toss carrots and garlic with 1 tablespoon olive oil and seasoning. Bake covered for 10 minutes, then uncovered for 10-15 more minutes until tender and browned; let cool.
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Meanwhile, combine chickpeas, broth or water, and baking soda in a saucepan. Bring to a boil, then simmer for 15 minutes until very tender. Drain and rinse the chickpeas with cold water.
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Peel the cooled garlic. Add roasted carrots, peeled garlic, drained chickpeas, tahini, lemon juice, honey or maple syrup, and cumin to a food processor; season.
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Process the mixture until smooth. While the processor runs, drizzle in the remaining 1 tablespoon olive oil, then 2 tablespoons cold water. Add up to 2 additional tablespoons of cold water to reach a very smooth, creamy consistency.
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Transfer the hummus to a serving bowl, garnish, and serve with pita.