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Roasted Carrot Hummus

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Roasted Carrot Hummus

Roasted Carrot Hummus

Jessica Braider
A fun way to change up your usual hummus routine, while also getting more vegetables into everyone's diet.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Side Dish
Cuisine Israeli, Mediterranean, Middle Eastern
Servings 6 servings

Ingredients
  

  • 4 medium carrots
  • 2 cloves garlic peeled
  • 2 Tbsp. olive oil + additional to drizzle
  • 15 oz canned chickpeas or use 1 1/2 cups cooked chickpeas
  • 3 Tbsp. tahini
  • 1 lemon juiced
  • 2 tsp. ground cumin
  • Himalayan sea salt to taste
  • Fresh ground pepper to taste
  • Smoked paprika for garnish
  • fresh parsley roughly chopped, for garnish

Instructions
 

  • Preheat oven to 400 degrees.
  • Cut carrots into 2” chunks. (If they’re organic, scrub the carrots and give them a good rinse. Leave the peel on as many nutrients are found in the skin!)
  • Place the carrots and garlic in a baking dish and toss with oil. Season with a few pinches of salt and pepper.
  • Roast until tender, approximately 25-30 minutes. Let cool for five minutes.
  • Combine the carrot mixture, garlic, chickpeas, tahini, lemon juice and cumin in a food processor. Process until well mixed. (If the hummus is too thick, add a bit of water or oil while the motor is running to achieve the desired texture.) Season with salt and pepper.
  • Drizzle with extra virgin olive oil, sprinkle a dash of paprika and garnish with parsley. Serve on crackers, or as crudité with veggies.

Notes

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Fall, Gluten-Free, Kid-Friendly, Kosher, Lunch, Make-Ahead, Nut-Free, Picnic, Side Dish, Snack/Appetizer, Spring, Summer, Vegan, Vegetarian, Winter
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