One of the easiest things to find at the farmers market right now is carrots! Every where I look there are small carrots, large carrots, colorful carrots, and carrots of all different shapes. This carrot hummus recipe is very easy to make and can last in the fridge for up to a week (just drizzle a little olive oil and some lemon juice over the top to revive it).
1/2 pound of carrots cut into chunks
1 can of chickpeas
1 tablespoon of tahini
2 tablespoons of olive oil and enough to coat the carrots before baking
2 tablespoons of lemon juice
Zest of lemon for topping
2 tablespoons of minced garlic (if your using fresh garlic, depending on how much you like, up to 4 cloves)
1/4 teaspoon cinnamon
Cayenne pepper for topping
Salt and pepper to taste
Your choice of vegetable or chip for dipping
- Heat the oven to 400 degrees.
- In a bowl mix the carrots, oil, salt, pepper, and cinnamon.
- Lay the mixture flat on a lined baking sheet and cook until the carrots are fork tender or for 20-25 minutes.
- Take the carrots out of the oven when ready, and let them cool.
- Put the carrot mixture, chickpeas, tahini, lemon juice, garlic, and olive oil in a food processor or blender and blend until smooth.
- Pour/scrape into a bowl and top with cayenne pepper and lemon zest.
- Enjoy with vegetables and or chips.