Recipe: Roasted Carrot and Bean Hummus

Roasted Carrot and Bean Hummus

  • 1 lb carrots, rinsed
  • ¾ cup cooked garbanzo beans, rinsed, drained
  • olive oil
  • 1 lemon juiced
  • 2 tbs sesame seeds or tahini
  • 2 cloves garlic, minced
  • 2 tsp paprika
  • ½ tsp cumin
  • ½ tsp red chili powder (optional)
  • Salt and pepper to taste.

Chop carrots into chunks. Toss with olive oil, salt and pepper and roast until fork tender at 400 degrees. Takes about 20 minutes depending on the size of the chunks. Cool to room temp. Place all ingredients in a food processor and blend, adding more oil as necessary, should be spreadable. Serve with chips, pita or as a spread.

Posted in Recipes, The Herb Blurb and tagged , , .

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