We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Giada De Laurentiis
Roasted Carrot Hummus
Getting reviews...
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 25 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 320 mg
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 25 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 320 mg
Ingredients
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.
