Roasted Carrot Hummus With Veggies Two Ways Recipes

ROASTED CARROT HUMMUS

Steps:

• Toss 1 pound chopped carrots, 2 unpeeled garlic cloves, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper on a rimmed baking sheet. Roast at 400 degrees F, stirring once, until the carrots are tender and lightly caramelized, 20 to 25 minutes. Let cool slightly; peel the garlic. Combine the carrots, garlic, 3 tablespoons tahini, 1 tablespoon chopped cilantro, the juice of 1 lemon and 5 tablespoons water in a food processor and puree. With the motor running, slowly add 2 to 3 tablespoons olive oil; season with salt and pepper. Transfer to a bowl and top with olive oil and chopped cilantro.

ROASTED CARROT HUMMUS

Steps:

• 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.
• Serve with root vegetable chips for dipping.

ROASTED CARROT HUMMUS

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
• In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.