Roasted Rainbow Carrots Hummus
Ingredients
- 3 medium sized carrots
- 11/2 cups cooked chickpeas (preferably skin removed for a smoother consistency)
- 1/2 cup tahini
- 4 tbsp extra virgin olive oil plus 1 tbsp for roasting the carrots, divided
- 2 cloves of garlic
- 3-4 tbsp lemon juice (according to taste)
- 1/2 tsp ground cumin
- 1 tsp ground cayenne
- salt, to taste
Preparation
Wash the carrots and dice them into smaller pieces
Heat a cast iron skillet to medium and add about a tbsp of EVOO
Add the carrots to the skillet, sprinkle some salt, and sauté them until they are cooked through and tender. You may cover the skillet to make the carrots cook faster and evenly. This takes about 15-20 minutes. Set aside
In a food processor or blender, combine the chickpeas, tahini, garlic, lemon juice, cumin, cayenne, and salt
Process until smooth and creamy. Add 2 tbsp olive oil and continue to blend
Add the roasted carrots and continue processing. You may add a tablespoon of ice cold water at a time to blend easily and to achieve the right consistency. Check for seasoning
Add the remaining olive oil. Serve with chips or toasted flatbread
