Roasted Rainbow Carrots Hummus
Ingredients
- 3 medium sized carrots (i used rainbow 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
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
