Name: Roasted Carrot Hummus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 2 cups chopped carrots, about 5-6 carrots; 1/2 tsp olive oil (for roasting); 1 19 oz can chickpeas, rinsed and drained (2 cups); 1/4 cup tahini (60 g); 1/4 cup lemon juice; 3 cloves garlic; 1/2 tsp cumin; 1/2 tsp sea salt; pinch of black pepper; up to 2 tbsp water, aquafaba or olive oil, if needed

Description

This roasted carrot hummus is a great way to use up carrots plus it’s packed with nutrition and flavour and high in protein and fibre. Try it as a spread in a loaded veggie sandwich or wrap or a dip for raw veggies!

Ingredients

2 cups chopped carrots, about 5–6 carrots
1/2 tsp olive oil (for roasting)
1 19 oz can chickpeas, rinsed and drained (2 cups)
1/4 cup tahini (60 g)
1/4 cup lemon juice
3 cloves garlic
1/2 tsp cumin
1/2 tsp sea salt
pinch of black pepper
up to 2 tbsp water, aquafaba or olive oil, if needed

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Instructions

Preheat the oven to 400 degrees F.
Place the chopped carrots on a baking pan and toss with 1/2 tsp olive oil and a pinch of salt and pepper.
Roast for 30-35 minutes until tender.
While the carrots are roasting, add the chickpeas, tahini, lemon, garlic, cumin to a food processor and mix until smooth. You can use a blender as well but it will take a bit more work to get it to blend.
When the carrots have finished roasting, add to a food processor and blend into the rest of the ingredients.
If it’s too thick, use up to 2 tbsp water, aquafaba or olive oil to adjust the consistency, if needed. I added about 2 tbsp water. You may need a little more depending on the consistency of your tahini.

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Description

Ingredients

Instructions