Author: Nicole
- 2 pounds carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil - divided
- 2 cloves of garlic
- 4 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice (~ 1 lemon)
- 2 teaspoons light brown sugar, firmly packed
- 1 teaspoon cumin
- ¼ teaspoon of red pepper flakes (or to taste)
- Sea salt
- For garnish: chives
- For serving: vegetables, tortilla chips, crackers or pita
- Preheat oven to 375°F.
- Place carrots in a bowl and toss with 1 tablespoon of olive oil and sea salt.
- Wrap loosely in a parchment paper (staple it closed if necessary) and place on a cookie sheet. You want the carrots in one layer – make two packages if necessary. Bake for 30 minutes, open the parchment and cook for another 10 minutes. The carrots should be tender with some brown roasted spots.
- In a food processor, blender or Vitamix, add carrots, 1 tablespoon olive oil, garlic, tahini, lemon juice, brown sugar, cumin, red pepper flakes and salt. Process until smooth (about 2 minutes). Taste and add more lemon juice, olive oil or salt. You want it to be very smooth.
- Transfer to a container and refrigerated until ready to serve. Bring to room temperature and garnish with snipped chives. Serve with vegetables, tortilla chips, crackers or pita.
- Hummus keeps two weeks, refrigerated.
Recipe by Riegl Palate at https://www.rieglpalate.com/carrot-hummus/
3.4.3177