Roasted Carrot Hummus

This hummus is topped with seasoned chickpeas, roasted carrots, fresh cilantro, lemon, and sesame seeds.

Roasted Carrot Hummus

• 1 cup chickpeas or garbanzo beans
• 1 1/2 cups of carrots, sliced into thin rounds
• 4 cloves or garlic, peeled with the skins off
• ½ large lemon, seeded and juiced
• 3 Tbsp tahini
• 3 Tbsp filtered water
• 2 Tbsp olive oil, add more to thin, if oil free substitute with water
• ½ tsp cumin
• 1/2 tsp salt
• ¼ tsp pepper

Toppings

• ⅓ cup roasted chickpeas
• ¼ cup roasted carrots
• 1 tsp white sesame seeds
• 3 slices of lemon or substitute with lemon zest
• ¼ tsp salt
• ⅛ tsp pepper

Directions

1. Preheat your oven to 400 degrees F (204 C) and line a large baking pan with parchment paper. Evenly spread the carrots and garlic to the pan. Drizzle with 1 Tbsp of olive oil and bake for 20-25 minutes.
2. Drain and rinse the beans to get any excess can juice that might have been on the beans. Pat the beans dry.
3. In a food processor or high powered blender combine the beans, roasted carrots, roasted garlic, tahini, lemon juice, water, 1 Tbsp oil, pepper, salt, and cumin. Blend all ingredients together until smooth and creamy. If your hummus is still chunky add additional olive oil or water to thin.
4. Scrap hummus into a serving bowl or large plate.
5. Add the hummus toppings randomly. Pair hummus with chopped vegetables, crackers, and bread for dipping.
6. Leftovers will last 3-5 days wrapped up in the refrigerator.