Carrot Hummus

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Carrot Hummus

Yield 4

Author Marma Health

Ingredients

• (4 large) Chopped carrots
• (2 tbsp) Olive oil
• (13.5 oz) Can of chickpeas
• (1/4 cup) Tahini
• (1 tsp) Cumin
• (1 tsp) Paprika
• (1 clove) Garlic
• (2 tbsp) Lemon juice

Instructions

1. Preheat oven to 400 F. Toss carrots with olive oil, salt, and pepper. Place on a baking sheet and roast until tender and browned for 30-40 minutes.
2. Drain chickpeas and place them into a food processor or blender, along with carrots, salt, olive oil, tahini, cumin, paprika, garlic, and lemon juice.
3. Pulse the food processor to break down ingredients and let run. Drizzle in 1/2 cup of water while running.
4. Turn off the food processor and scrape down the sides and process until smooth.
5. If hummus is too thick add more water while processing until desired consistency.