Roasted Carrot Chickpea Hummus with Tahini
Servings: 16 servings (makes 2 cups - servings size is 2 tablesppons)
Calories: 58kcal
Ingredients
For the Roasted Carrots
- 8-10 medium carrots, trimmed, peeled, and chopped into hearty chunks (about 10-12 ounces)
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 3 cloves garlic
- 1/4 teaspoon sea salt
- 1/8th teaspoon black pepper
For the Hummus
- 1-15 ounce can chickpeas, drained and rinsed
- 1 tablespoon tahini
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 6-8 tablespoons ice cold water
- 1/4 teaspoon sea salt
- *optional toppings: honey, cinnamon, drizzle of extra virgin olive oil
Optional Toppings
- Sweet Toppings: a sprinkle of cinnamon, a drizzle of honey, and an extra pinch of sea salt
- Savory Toppings: fresh chopped cilantro or parsley, a drizzle of extra virgin olive oil, and an extra pinch of sea salt
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Place the carrots and garlic onto the prepared sheet, drizzle with olive oil, and sprinkle with smoked paprika, turmeric, salt, and pepper.
- Roast for 15-20 minutes or until tender. Let them cool for 10 minutes.
- Place the chickpeas in a food processor with the cooled carrots and garlic, olive oil, tahini, lemon juice, and two tablespoons of water and blend. Add more water as needed until smooth.
- Taste and adjust seasonings to your preference! Transfer into a serving dish and top with sweet or savory topping suggestions (you choose!). Serve with raw veggies, crackers, and/or chips.
Nutrition
Serving: 2tablespoons | Calories: 58kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 94mg | Potassium: 114mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5127IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.2mg