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Roasted Carrot Hummus

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Author: Catherine McCord

Ingredients  

  • 3 large carrots, peeled and cut into 1-inch pieces
  • 1 garlic cloves
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • chickpeas, drained and rinsed
  • 2 tablespoons lemon juice
  • 2 tablespoons peanut butter

Instructions 

  • Preheat the oven to 400°F.
  • Place the carrots and whole garlic clove on a baking sheet. Drizzle with the olive oil, sprinkle with the salt, and toss to coat.
  • Roast for 45 minutes, or until the carrots are fork tender and starting to caramelize.
  • Place all the ingredients in a food processor and puree until smooth.
  • Note: You can thin this hummus by adding olive oil or hot water, 1 tablespoon at a time, until desired consistency is reached.
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