Carrot Hummus

Here is a carrot hummus recipe I made over the weekend.

It was a win with my family and I want to share it with you!

Ingredients

• 2 cups of baby carrots or 8-9 medium organic carrots peeled and cut into 2-inch pieces and halved to make 2 cups.
• 1 BPA free can of chickpeas, water drained, and saved
• ¼ cup olive oil separated into approximate 1/8 cup portions
• 3 rounded tablespoons tahini
• 2-3 garlic cloves
• 1 T lemon juice
• 1 t cumin
• 1 t turmeric + additional to sprinkle on carrots prior to roasting
• 1 t miso paste
• ¼ cup chopped cilantro
• Salt and Pepper to taste
• Pumpkin seeds, roasted

Directions

1. Preheat oven to 400 degrees.
2. Toss carrot sticks with some of the olive oil (about ½ T ) and cumin, salt & pepper. Roast for 20
   minutes in a 400-degree oven.
3. Drain the chickpeas and reserve liquid in a bowl. Place roasted carrots, chickpeas, cilantro in a blender or food processor. Add the oil, lemon juice, cumin, and salt & pepper. Blend and slowly add the chickpea water to make the hummus thick and creamy. Be sure to scrape down sides as you do this to incorporate all the ingredients.
4. Drizzle hummus with additional oil and sprinkle with salted pumpkin seeds to serve.
5. Serve hummus with colorful vegetables.

*While using the baby carrots is easier we found the larger carrots gave the hummus more flavor