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Roasted Carrot Hummus
Roasted Carrot Hummus is a twist on that chickpea dip everyone loves. It's a healthy, high fibre dip perfect any time.
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Course:
Appetizer
Cuisine:
Canadian
Keyword:
roasted carrot hummus
Author:
Cinde Little
Ingredients
2
small garlic cloves, minced
½
cup
drained chickpeas
½
cup
olive oil
⅓
cup
yogurt
(I like 6% Greek yogurt)
¼
cup
tahini
2
tablespoon
lemon juice
1
teaspoon
cumin
2
large carrots, cut and roasted*
GARNISH – toasted pumpkin seeds
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Instructions
Drizzle carrots with olive oil, sprinkle with salt and pepper. Bake in 400°F oven for 20-30 minutes until soft.
Turn on empty food processor and drop garlic in, let processor chop garlic for a few seconds then stop.
Add remaining ingredients and process until smooth, 1-2 minutes. Add 1-2 tablespoon water for the desired consistency.
Garnish with toasted pumpkin seeds and serve with raw vegetables and/or gluten free crackers.
Notes
*Roast carrots for dinner one night and save 2 to make this recipe.