Roasted Rainbow Carrots Hummus
Ingredients
- 3 medium sized carrots (I used rainbow carrots)
- 1 1/2 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 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 1 tbsp of extra virgin olive oil
Add the carrots to the skillet, sprinkle some salt, and sauté until cooked through and tender
Cover the skillet to cook faster and more evenly (optional)
Cook for 15-20 minutes, then 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 blending
Add the roasted carrots and continue processing
Add a tablespoon of ice cold water at a time as needed to achieve the right consistency
Check for seasoning
Add the remaining olive oil
Serve with chips or toasted flatbread
Tips
Perfect for a quick and easy snack!
