Roasted Carrot Hummus
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 25
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 320
- Total: 45 min (includes cooling time)
- Active: 15 min
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.