Ingredients You'll Need
- 6 ounces carrots, chopped into 1/2 inch rounds
- 1 tsp. extra virgin olive oil
- salt and pepper
- 16 oz. can of chickpeas, rinsed and drained
- 2 tbsp. tahini
- 1 clove garlic
- 1/4 tsp. salt
- 1/4 tsp. paprika
- Pinch of cayenne pepper
- 1/4 cup extra virgin olive oil
- 1/2 cup water
- 2 tsp. lemon juice
Directions
- Preheat oven to 425 degrees F
- Place carrots in a baking dish and drizzle with 1 tbsp. olive oil
- Sprinkle with salt and pepper and toss with a spoon to combine
- Roast carrots until soft, set aside to cool
- Place roasted carrots and remaining ingredients into a food processor
- Blend until smooth
- Add water, as needed if hummus is too thick
- Serve with a drizzle of olive oil and a sprinkle of paprika
