Roasted Carrot Hummus

Total Time:
45 min
Prep:
15 min
Inactive:
15 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 8 ounces carrots, peeled and cut into 1-inch pieces
  • 3 cloves garlic, peeled and left whole
  • 2 tablespoons plus 1/2 cup extra-virgin olive oil
  • Kosher salt
  • One 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons lemon juice
  • 1/8 teaspoon cayenne pepper
  • Root vegetable chips, for dipping
Directions
  • Preheat the oven to 425 degrees F.

  • On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature.

  • Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.

  • Serve with root vegetable chips for dipping.

Cook's Note: If using organic chickpeas, you may need to add 1/4 cup water just to loosen the mixture, as they tend to be a bit drier and tougher than regular canned beans.


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    Roasted Carrot Hummus

    Recipe courtesy of Valerie Bertinelli