Confession – the kids and I are raw veggie addicts. We eat them everyday and so sometimes, we get bored of eating them plain. In order to spice things up, I make hummus to accompany their veggies, which they adore. Sometimes we add cilantro, other times avocado, but we had never tried adding carrots…until yesterday. Boy, was it worth it. This roasted carrot hummus is absolutely delicious and the great thing is that it doesn’t taste at all like our usual hummus variations, so it was a nice change from our regular routine. The kids really enjoyed the added sweetness that resulted from roasting the carrots and the garlic and the colour turned out just beautiful. In fact, they brought some to school in their lunchboxes and they said all their friends were asking them what the beautiful orange dip was, so I think we have a winner here!
Roasted Carrot Hummus
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Ingredients
- 5 carrots, halved then sliced
- 1 clove garlic
- 1-2 tbsp olive oil
- 1 tsp sea salt
- 2 tbsp tahini
- 1 can organic chickpeas, drained and rinsed
- 1/4 c water
- juice of 1 lemon
- 1 tsp cumin
- 1/4 tsp paprika
- 1 tsp sea salt
Instructions
- Preheat oven to 350 degrees F.
- Place carrots and garlic on a baking sheet, drizzle with olive oil and sprinkle with sea salt.
- Roast for 35-40 mins then remove from oven and let cool
- In the meantime, mix together remaining ingredients in a food processor until well blended.
- Once carrots have cooled enough to handle, add them to food processor and process for 4-5 minutes or until smooth, adding a bit more water if necessary.
- Serve with veggies or gluten-free crackers.
