To say this came to me in a dream would not be too far from reality. Carrots have a natural sweetness & moisture level, as well as a wealth of vitamins & minerals, that makes them a great flavorful addition to a variety of dishes. I love baking carrot pulp into breads and cookies (See Rooted Red Juice & Banana Carrot Bread recipes) or using carrot "noodles" in classic pasta dishes or slaws.
This hummus is SUPER flavorful and creamy. The this batch of roasted carrots came out extra sweet, however it is perfectly offset with the mix of smokey spices. The addition of the cayenne pepper hits with some heat at the end to balance out the whole bite.
Ingredients:
4-6 large Carrots
1 can Chickpeas ( drained but reserve liquid)
1 Lemon (juiced)
2 Tablespoons Tahini
1/2 Teaspoon Sea Salt (or more to taste)
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Ground Ginger
3/4 Teaspoon Smoked Paprika
1/2 Teaspoon Tumeric
1/4 Teaspoon All Spice
1/4 Teaspoon Cayenne Pepper ( or to taste)
1/2 cup toasted Walnuts ( optional)
splash of apple cider vinegar (optional)
Instructions :
Preheat Oven to 375 degrees.
Cut off ends of carrots, slice in half & place on baking sheet. No need to peel first! Drizzle with olive oil (optional). Roast in the oven for 30 mins or until the carrots have started to darken and show char marks. If you are using walnuts, add them to the pan about 10 minutes before the carrots are done.
In a blender, add drained chickpeas, carrots, and the rest of the ingredients. Blend until smooth. Add the reserved chickpea liquid until the mixture is of the desired consistency. Because some carrots are sweeter than others, I recommend having vinegar (I use apple cider vinegar) on hand. If the hummus is to sweet for your taste, splash in a little vinegar until it is of the desired sweetness.
ENJOY!
Pro Tip - Eating this with pretzels tasted exactly like what I remember Pizza Combos tasting like in high school. You can thank me later :P
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