Roasted Carrots Hummus
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 oz
 
Ingredients
  • 2 medium carrots, peeled and cubed (about 1 cup)
  • 1 cup chickpeas, cooked
  • 2 tbsp tahini
  • 2 garlic cloves
  • juice from ½ lemon
  • pinch of cumin
  • 1 tbsp olive oil
  • salt + pepper to taste
Instructions
  1. Pre-heat oven to 375 degrees Fahrenheit.
  2. Place the peeled, cubed carrots and the garlic cloves in aluminum foil, wrap it and bring it to the oven for about 45 minutes. This is a good time to catch up on the laundry :) Oven temperatures may vary, so don't worry about overcooking it or undercooking it. It just need to soften enough so it's easier to blend.
  3. Remove the carrots and garlic from the oven and let it cool off completely.
  4. Add all the ingredients to the food processor (I used a Vitamix) and blend. Different appliances will require more or less time. For me, using a Vitamix, it took a total of approximately 2 minutes of blending, stopping a few times to bring the ingredients together. If you need to adjuster the texture feel free to add more oil or water, as long as you reach a smooth consistency paste like, you are good to go.
Recipe by Garden in the Kitchen at https://gardeninthekitchen.com/best-paleo-vegan-hummus-recipes/