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Roasted Carrot Hummus
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 1/2 pound carrots (peeled and cut into 1 inch pieces)
- 3 cloves garlic (peeled and left whole)
-
1/2 cup plus 2 tablespoons extra virgin olive oil (divided)
- 3/4 teaspoon kosher salt (divided)
1 15-ounce can garbanzo beans, drained and rinsed
- 2 tablespoons lemon juice
- 1/8 teaspoon cayenne pepper
- Root vegetable chips for dipping
Instructions
- As seen on: Giada Entertains, Episode 2. Hidden Talent Party.
- Preheat the oven to 425 degrees F.
On a small straight sided baking sheet toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoons salt. Cover with aluminum foil and roast for 15 minutes or until the carrots and garlic are both tender and soft. Remove from the oven and cool to room temperature.
- Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, ½ cup olive oil, remaining 1/4 teaspoon salt and cayenne pepper. Puree until smooth and an even pale orange. Serve with root vegetable chips for dipping.
2 comments
Hi, the roasted carrot humus. How many days in advance can it be made? Thanks Maureen
This could be my new favorite hummus! My husband and I watched the episode with this recipe when it aired. We made the hummus that night. I love it! We had it for dinner with a piece of roasted chicken on top…delicious! I took the leftover hummus to work with cut up veggies to snack on. This one is a keeper! Thank You!