Roasted Carrot and Garlic Hummus
Craving something new and healthy for snack or lunch time? This Roasted Carrot and Garlic Hummus is delicious with fresh, raw veggies or pita bread. It's an easy appetizer to serve at your next party, too!
Servings: 8 servings
For the Roasted Carrots:
- 6 ounces carrots chopped into ½-inch rounds
- 1 teaspoon extra virgin olive oil
- salt and pepper
For the Hummus:
- 16 ounce can chickpeas rinsed and drained
- 2 tablespoons tahini
- 1 clove garlic
- ¼ teaspoon salt
- ¼ teaspoon paprika
- pinch of cayenne pepper
- ¼ cup extra virgin olive oil
- ¼ cup water
- 2 teaspoons lemon juice
Roast the Carrots:
Preheat oven to 425 degrees F.
Place carrots in a baking dish and drizzle with 1 teaspoon olive oil. Sprinkle with salt and pepper and toss with a spoon to combine.
Roast carrots in the preheated oven until soft, about 25 minutes total, stirring after 15 minutes. Set aside to cool slightly.
Make the Hummus:
Place roasted carrots and all of the remaining hummus ingredients in a food processor. Process until smooth, about 2 minutes. Add additional water (or olive oil) as needed, 1 tablespoon at a time, if hummus is too thick.
Serve topped with a drizzle of olive oil and a sprinkle of paprika if desired. Enjoy hummus with pita bread and fresh cut vegetables, such as bell peppers, cucumbers, radishes, and mushrooms.
Serving: 1/4 cup | Calories: 145.91kcal | Carbohydrates: 10.74g | Protein: 3.68g | Fat: 10.41g | Saturated Fat: 1.41g | Sodium: 246.93mg | Potassium: 166.9mg | Fiber: 3.27g | Sugar: 1.05g | Vitamin A: 3591.34IU | Vitamin C: 2.01mg | Calcium: 32.15mg | Iron: 0.96mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com