Roasted Carrot Hummus With Veggies Two Ways Recipes
ROASTED CARROT HUMMUS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 pound chopped carrots, 2 unpeeled garlic cloves, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper on a rimmed baking sheet. Roast at 400 degrees F, stirring once, until the carrots are tender and lightly caramelized, 20 to 25 minutes. Let cool slightly; peel the garlic. Combine the carrots, garlic, 3 tablespoons tahini, 1 tablespoon chopped cilantro, the juice of 1 lemon and 5 tablespoons water in a food processor and puree. With the motor running, slowly add 2 to 3 tablespoons olive oil; season with salt and pepper. Transfer to a bowl and top with olive oil and chopped cilantro.
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