Roasted Carrot Hummus Recipe

I’ve been a bit passionate on roasted carrots lately & never construct any furtive of my love of legumes, so combining the two is a marriage made in ecstasy in my book.  I had 2 cans of chick peas on give and a few carrots in the back of the veggie bin, so I figured I would try making a recipe for Roasted Carrot Hummus.

Ingredients

• ½ pound carrots
• 2 garlic cloves
• ¼ cup + ½ tsp olive oil
• ¼ tsp + ½ tsp Kosher salt
• 2 (15-16 oz) cans chick peas (garbanzo beans)
• ¼ cup Sesame Tahini
• ⅔ cup water
• ⅓ cup fresh lemon juice
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Instructions

1. Preheat oven to 400 degrees.
2. Peel carrots. chop off ends and slice on the diagonal into approx 1 inch thick pieces. Peel garlic cloves.
3. Mix the carrots & garlic in ½ tsp oil and ¼ tsp Kosher salt. Lay out on shallow oven safe pan or baking sheet. Roast for 12 minutes, mix them up, and return to oven to roast 8 more minutes. Then set aside to cool.
4. Add the roasted carrots and garlic to food processor, along with all the remaining ingredients. Pulse until smooth