15ozcanned chickpeasdrained, or use 1 1/2 cups cooked chickpeas
3Tbsp.tahini
1lemonjuiced
2tsp.ground cumin
Himalayan sea saltto taste
Fresh ground pepperto taste
Smoked paprikafor garnish
fresh parsleyroughly 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.