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March 27, 2020 Sides

Roasted Carrot and Garlic Hummus

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: Hannah Che @hannah__chia

Ingredients

  • 2 cloves Garlic peeled
  • 2-3 medium Carrots chopped into small pieces
  • 15 oz (1 can) Chickpeas or 1.5 cooked chickpeas, drained but save the liquid
  • 1/4 cup Tahini
  • 3 tbsp Lemon Juice
  • 4 tbsp Chickpea Brine or water, add more if needed
  • 1 tsp Salt
  • 1 tsp Ground Cumin
  • 1 tbsp Sesame Oil optional

Instructions

  • Preheat oven to 400F/200C and place diced carrots and garlic cloves on a baking sheet lined with parchment paper. Toss with salt and a bit of oil if desired. Roast for 35 minutes until carrots and garlic are tender and blackened on the bottom.
  • Remove from oven. Add the drained chickpeas, tahini, lemon juice, chickpea liquid, cumin, and salt to a food processor and process until smooth, stopping to scrape down the sides if necessary.
  • Add roasted carrots and garlic and process for two minutes, then drizzle in oil while machine is running, blending until the hummus is smooth and creamy.
  • Serve with plant-based crackers and veggies. Enjoy!

Notes

  • Keeps in fridge for up to five days.

Categories: Sides Tags: dip, hummus, Plant Based, roasted veg, vegan

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