Roasted Carrot Hummus
From christinem 11 years ago
- 20 to make
- Serves 10
Carrots, shallots and garlic are roasted until sweet and caramelized, then blended with chickpeas, tahini and spices for a delicious, complex dip or spread. Excellent served with veggie trays, crackers or toasted pita wedges.
Ingredients
- 1 lb. carrots, peeled and cut into 1" chunks shopping list
- 2 shallots, peeled and halved shopping list
- 2 cloves garlic, whole shopping list
- 2 tbsp olive oil shopping list
- 1 tsp honey shopping list
- salt and pepper shopping list
- 1 15-oz can chickpeas, drained and rinsed shopping list
- 2 tbsp sesame tahini shopping list
- 1 tbsp lemon juice shopping list
- 1/2 tsp cumin shopping list
- 1 tsp garam masala shopping list
- 1/2 tsp turmeric shopping list
- 1/4 tsp cayenne or red pepper flakes shopping list
- 1 glove garlic, chopped shopping list
- salt and pepper to taste shopping list
- Additional olive oil (up to 1/4 cup or until desired consistency is reached) shopping list
- Chopped parsley or cilantro for garnish shopping list
- Additional olive oil, sesame seeds, lemon wedges for garnish shopping list
How to make it
- Preheat oven to 375 F
- Toss carrots, shallots and 2 cloves garlic with 2 Tbsp olive oil, honey and salt & pepper. Spread in single layer in baking dish and bake 20 minutes, stirring occasionally, until browned and tender.
- Combine carrot mixture with remaining ingredients, except additional olive oil, in food processor. Process on high, drizzling in olive oil, until smooth.
- If desired, refrigerate at least an hour for flavors to blend.
- Garnish with any combination of olive oil, cilantro or parsley, sesame seeds or lemon wedges for serving.
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