Roasted Carrot & Garlic Hummus

by Kristine's Kitchen


For the Roasted Carrots:
·6 ounces carrots, roughly chopped
·1 teaspoon extra virgin olive oil
·Pinch of salt and pepper

For the Hummus:
·16 oz can chickpeas, rinsed & drained
·2 tablespoons tahini
·1 clove garlic
·¼ teaspoon salt, or to taste
·¼ teaspoon paprika
·pinch of cayenne pepper
·¼ cup extra virgin olive oil
·¼ cup filtered water
·2 teaspoons fresh lemon juice


Preheat oven to 425 degrees F. Place carrots in a baking dish and drizzle with olive oil. Sprinkle with salt and pepper and toss to combine. Roast carrots in the oven until soft, about 25 minutes total, stirring after 15 minutes. Then, set aside to cool slightly. Place roasted carrots and all of the remaining hummus ingredients in a food processor and pulse until smooth, about 2 minutes. Add additional water or olive oil as needed, 1 tablespoon at a time, if hummus is too thick. Serve topped with a drizzle of olive oil and an extra sprinkle of paprika, if desired. Serve hummus with pita bread and fresh cut vegetables, such as the cucumbers. Enjoy!

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