roasted carrot hummus
photo by Jennifer Johnson
2 large carrots, peeled and chopped
2 cloves garlic
Extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon tahini
Juice from 1 lemon
Pita chips, crackers, or chopped vegetables, for serving
Preheat oven to 400°F.
Place carrots and garlic on a baking sheet and drizzle with 1-2 tablespoons oil. Season with salt and pepper and gently toss to combine. Spread into an even layer and roast for about 20 minutes (depending on size of carrot pieces), turning once halfway through, until carrots are softened. Remove and allow to cool to room temperature.
Once cooled, transfer to a food processor along with chickpeas, tahini, and lemon juice. Pulse until well combined. With motor running, slowly stream in enough olive oil to combine, 2-4 tablespoons. Process until smooth, scraping down sides of bowl as necessary. Taste and adjust as desired. Cover and chill until ready to serve.
Makes approximately 2 cups.
cook’s note: For another layer of flavor, try adding a pinch or two of ground cumin.