Friday, November 23, 2018

Roasted Carrot Hummus

After a full day of eating too many carbs, I thought Carrot Hummus sounded like a light and fresh snack to have on hand.  It's a nice twist on regular hummus and can even be used as a sandwich spread.

Roasted Carrot Hummus
Giada De Launrentiis

6 servings

8            ounces carrots, peeled and cut into 1” pieces (I used about 4 small)
3            cloves garlic, peeled and left whole
2            tablespoons plus 1/2 cup extra virgin olive oil
            Kosher salt
1            15-oz. can chickpeas, drained and rinsed
2            tablespoons lemon juice
1/8            teaspoon cayenne pepper
            chips or crackers for dipping

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.

Chips or crackers for dipping.

***Add a little water or more oil if you want it smoother.

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