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Exit industrial chips and cookies! Instead, prepare this spread that is very easy and quick to make! And for a hint of color, your carrots will be welcome :-)
Roasted Carrot Hummus Ingredients:
- can of chickpeas – drained and rinsed.
- baby carrots
- tahini – optional
- olive oil
- whole garlic cloves – peeled
- lemon juice
- paprika
- kosher salt
- cayenne pepper
Optional Garnish:
- cilantro or other fresh chopped herbs
- harissa
- sprinkle of paprika
How to make Easy Roasted Carrot Hummus:
First, preheat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
Toss the baby carrots, peeled whole garlic cloves, paprika, salt and cayenne pepper with 1 tablespoon of olive oil. Spread in an even layer on baking sheet. Roast the carrots at 425 degrees Fahrenheit for about 25 minutes, stir halfway through. Allow the carrots to cool to room temperature.
Once the carrots have cooled, add the roasted garlic and carrots, chickpeas, tahini and lemon juice to a food processor. Pulse in 5 – 10 second intervals until combined. You may need to scrape the sides. Turn the food processor on the low setting and add the remaining 3 tablespoons of olive oil through the feed tube, one tablespoon at a time. Pulse again until smooth and creamy or until you reach your desired consistency. Do a taste test and add additional salt if necessary. I added an additional 1/4 teaspoon.
Note: You can store in the refrigerator, in air tight container, for 3 days. It actually tastes even better after it has been refrigerated allowing the flavors to meld.
Transfer to a bowl and drizzle with olive oil. Serve with fresh-cut veggies, pita chips or warm naan bread.
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