ROASTED CARROT HUMMUS
Ingredients
1 pound carrots (about 5 medium to large carrots)
4 large garlic cloves, peeled
4 tablespoons olive oil divided
1, 15 ounce can chickpeas (garbanzo beans)
¼ cup tahini
3 tablespoons lemon juice
¾ teaspoons salt
¼ teaspoon black pepper
1 teaspoon cumin
1 tablespoon honey
4 small ice cubes
Instructions
Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.
Scrub the carrots with a vegetable brush under cold running water. Cut off the ends and place them on the baking sheet with the garlic cloves. Drizzle 3 tablespoons of the olive oil over the tops of the carrots and garlic and turn them in the oil until they are all covered. Bake for 20-30 minutes until the carrots are lightly browned and very tender when pierced with a knife. Let cool to room temperature.
Cut the carrots into 3-4” pieces and place them in the bowl of your food processor with the garlic, chickpeas (including the juices from the can), tahini, lemon juice, salt, pepper, cumin, honey, remaining tablespoon olive oil, and ice cubes. Process until smooth, stopping periodically to scrape down the sides of the bowl with a rubber spatula.
Transfer the hummus to a bowl and garnish with cilantro leaves. Serve with pita chips and raw veggies on the side for dipping.
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