Roasted Carrot Hummus
On a recent international flight I had the pleasure of traveling business class from Istanbul (yay for early booking discounts!). The appetizer course was out of this world and one of the most striking dishes was the carrot hummus. I enjoyed it so much I vowed to try to replicate it so that I could serve it to my family. This is a pretty close version and I think roasting the carrots is the secret. The flavor that roasting imparts to root vegetables is incredible and adds that twist of difference that this dish carried. Enjoy!
- 4 large carrots, roughly chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 1/2 - 2 cups chickpeas, cooked or canned
- 1/4 cup tahini
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 clove garlic, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil for drizzling
- Preheat oven to 400F. Pour the 2 tablespoons of olive oil into a baking dish and sprinkle with the salt and pepper. Toss the carrots in and shake and flip them around until they are coated with the oil mixture. Roast for 20 minutes until tender and just starting to become golden aong the edges.
- Place chickpeas, the oily-spiced, roasted carrots, and the tahini in a food processor or Vitamix. Add the tahini, cumin, paprika, garlic, and lemon juice. Pulse to roughly chop it all down then turn to low and drizzle in about a 1/2 cup of water very slowly, stopping to scrape the container down every few secounds. Add a tad more water if necessary to achieve a creamy texture but not too thin.
- Run the processor/Vitamix until the hummus is perfectly smooth. Transfer to a serving dish and drizzle olive oil over the top.
Protein 7.7g Total Carbohydrates 26.7g Dietary Fiber 7.6 Sugars 5.9g