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A fun way to change up your usual hummus routine, while also getting more vegetables into everyone's diet.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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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
Ingredients
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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.
Recipe 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!
[…] of our favorite dips include: hummus (store-bought or homemade), ranch (store-bought or homemade), and sweet yogurt […]