ZOOM ZOOM Delights
Tom's Roasted Garlic and Carrot Hummus
A member favorite!
ingredients
- 1 pound carrots, peeled and cut into 1/2 inch pieces
- 2 or more cloves garlic, unpeeled (I found roasting a whole head much easier)
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons tahini
- 1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish. May substitute other chopped FRESH herbs.
- 1 lemon, juiced
Directions
- Preheat oven to 400 degrees F.
- On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper.
- Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes.
- Remove from the oven and let cool until warm.
- Peel the garlic cloves.
- In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth.
- With the processor running, slowly add 2 to 3 tablespoons olive oil.
- Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top.
- Serve with crudites and pita chips. Great on toasted whole grain bread sprinkled w/ pumpkin and/or sunflower seeds for breakfast
- Enjoy!
