Roasted Garlic and Carrot Hummus

 

Roasted Garlic and Carrot Hummus

Makes ~1.5 cups

1 large carrot, chopped into 1/2 inch chunks

3 cloves garlic, skins on

1/4 white onion, chopped into quarters

1 can chickpeas, drained and rinsed

1/4 cup tahini

2 tbsp + 1 tsp olive oil

1+1/2 tsp of spices of choice: curry powder, cumin, turmeric

optional: pepita seeds/pine nuts/sunflower seeds/chilli flakes for serving

Toss carrots, garlic and onion in 1 tsp olive oil, salt and pepper and roast at 350°F until soft when pricked with a fork and slightly caramelized, 25-35 minutes.

Place chickpeas, roasted carrots, onion and garlic (remove the skins first!), tahini, 2 tbsp oil and spices in a food processor or high speed blender and pulse until smooth and creamy. Season with salt and pepper to taste.

Transfer to a bowl for serving and top with a splash of olive oil, and any seeds you have on hand (pepita seeds, pine nuts, sunflower seeds would all be great), chilli flakes, and more salt and pepper.

Serve with veggies, pita, on a sandwich, wrap etc!

 
Allegra D'AgostiniComment