Roasted Carrot Hummus: You Won't Believe the Ingredient That Takes This Recipe Up a Notch by Gwen Johnson
- 2 pounds carrots, peeled
- 2 tablespoons olive oil (divided)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
Here’s how to make it:
- Put the carrots on a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper, to taste. Bake in a preheated 400-degree F oven for about 30-40 minutes, or until they are beginning to brown.
- Put the carrots into a blender along with the tahini, lemon juice, remaining 1 tablespoon olive oil, cinnamon, and salt and pepper, to taste. Blend until smooth. Taste and add more salt, pepper, lemon and cinnamon, if needed.
- Pour into a serving bowl and garnish with chickpeas, chopped parsley and red pepper flakes. Serve or refrigerate until ready to serve.
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Olive Oil $4 & Up
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Chickpeas $2 & Up
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Naan $4 & Up
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