I’m doing my taxes today, so to spare you from taking a ride on the complain train, here is some pretty hummus. Today is the first day of spring (!) aaaaand the weather forecast in Boston is for snow #blessed. I am cleaning out my winter supply of root vegetables to make room for spring veggies, so a bright and cheery hummus seemed like just the ticket. Imagine that last sentence being read by a cheery British man, because that’s how it sounded in my head.
Roasted Carrot & Garlic Hummus
- 1 lb carrots
- 2-3 tablespoons liquid coconut oil
- 3 cloves garlic
- 3/4 cup water
- 1/4 cup lemon juice
- 1 can (15 oz) chickpeas, drained & rinsed
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 cup tahini
- 1 tablespoon olive oil + 1 for drizzling
Preheat oven to 400*
- Place the carrots and garlic cloves (I prefer to roast a whole head at once) on a cookie sheet or in a cast iron skillet and toast with liquid coconut oil. Sprinkle with salt and place in the oven. Bake for 20-25 minutes, until the carrots are tender.
- Combine water and lemon juice in a bowl. Once the carrots are out of the oven, combine the carrots, chickpeas, garlic, salt and cumin in a food processor and process for 15-30 seconds. With the machine running, add the lemon juice/water and process for a minute. Start the machine again and add the tahini and olive oil. Process until the mixture is smooth; season with additional salt to taste.
- Leave the mixture to sit at room temperature for 30 minutes before serving. This allows the flavors to deepen. Drizzle with olive oil and extra roasted carrots and serve with pita chips or bread.