Roasted Carrot Hummus

A delicious dip for chips or vegetables. Try it on your favorite sandwich as a substitute for mayo or mustard! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Snack
Cuisine Greek, Middle Eastern
Servings 6 servings
Calories 27 kcal

Equipment

  • Blender or Food Processor

Ingredients
  

  • 4 carrots* roasted
  • 2 cans chickpeas
  • 1 tbsp tahini optional
  • 2 tbsp extra virgin olive oil more to achieve desired texture
  • 1 clove garlic*
  • juice of one lemon
  • 1 tsp salt more to taste
  • herbs* of choice

Instructions
 

  • Preheat oven to 400°F. Toss 3 or 4 large chopped carrots in oil and bake until soft (30 minutes or so). Add to blender/processor.
  • Add all ingredients to a blender or food processor except the olive oil. Pulse a bit and then turn it on low. Drizzle the olive oil in as the food processor runs until you achieve your desired texture.
  • Chill in the refrigerator.
  • Optional: To serve, drizzle high quality olive oil on top. Add additional seasoning with a sprinkle of paprika and chili powder.

Nutrition

Calories: 27kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 400mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 10mgCalcium: 12mgIron: 1mg
Keyword carrots, garlic, herbs