Roasted Carrot Chickpea Hummus with Tahini
Ingredients
For the Roasted Carrots
-
8-10
medium
carrots
-
2
teaspoons
extra virgin olive oil
-
½
teaspoon
smoked paprika
-
¼
teaspoon
turmeric
-
3
cloves
garlic
-
¼
teaspoon
sea salt
-
⅛
teaspoon
black pepper
For the Hummus
-
1
15 ounce can
chickpeas
-
1
tablespoon
tahini
-
1
tablespoon
extra virgin olive oil
-
2
tablespoons
fresh lemon juice
-
6-8
tablespoons
ice cold water
-
¼
teaspoon
sea salt
Optional Toppings
-
to taste
honey
-
to taste
cinnamon
-
to taste
extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the carrots and garlic with olive oil, smoked paprika, turmeric, salt, and pepper, then spread them on the baking sheet.
- Roast for 15-20 minutes until tender, then let cool for 10 minutes.
- In a food processor, combine the chickpeas, cooled carrots, garlic, olive oil, tahini, lemon juice, and 2 tablespoons of water, then blend until smooth.
- Add more water as needed to achieve a creamy texture, and adjust seasonings to taste.
- Transfer to a serving dish and top with optional sweet or savory toppings as desired.
Nutrition Facts (estimated)
Servings
16 servings
Calories
58
Total fat
2g
Total carbohydrates
8g
Total protein
2g
Sodium
94mg
Cholesterol
0mg
You might also like