A perfect dip or spread, packed with a nutritional punch and gentle sweetness.
Prep Time15 minutesmins
Cook Time20 minutesmins
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: carrots, chickpeas, dip, hummus, spread, tahini, white bean
Servings: 4
Author: Chef Kim
Equipment
food processor
knife
Blender (optional)
Ingredients
3/4 cuproasted carrotsmashed
1 ½cupsor 1 can cooked chickpeas
3Ttahini
3Tlemon juice
1Tcumin
2-6Twater
1Tolive oiloptional
½tspsea salt
Instructions
Carrots can be roasted or raw in this hummus.
To roast, cut carrots in half or in large chunks, toss with some olive oil or broth and place on a baking sheet. Roast at 400 for 20-30 minutes. (Roast a big batch to eat and keep out ½ cup for this recipe)
If using raw, shred the carrots before continuing.
Combine carrots, chickpeas and remaining ingredients in a food processor or blender and blend until smooth. Start with the least amount of water and add more water if needed, to reach the smoothness and consistency desired.
Transfer to a serving bowl to use as a dip or spread onto toast, tortillas or collard leaves and pile high with chopped vegetables and avocado and roll up to make wraps.
Store in a sealed container in the refrigerator for up to a week.