It’s easy and worth the effort! I hope you enjoy!
Spicy Roasted Carrot Hummus
- 4 garlic cloves, peel on
- 1 large carrot, sliced into ½ inch rounds (1 heaping cup sliced rounds)
- 1½ cups cooked or canned chickpeas drained and rinsed
- 3 tablespoons almond butter, sunflower seed butter, or tahini
- 2 tablespoons lemon juice
- ¾ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon red pepper flakes or less for less spicy
- ½ teaspoon sea salt
- ¼ - ½ cups water or aquafaba (chickpea cooking or canned liquid)
- Preheat the oven to 400ºF and line a baking sheet with parchment paper. Pierce the garlic cloves with a paring knife and lay them on the baking sheet. Spread the sliced carrots out on the baking sheet as well, sprinkle with lemon juice, and season generously with salt and pepper.
- Once preheated, place the baking sheet in the oven. After 10-12 minutes, the garlic should be nice and browned, remove from the oven and leave the carrots in for another 10 minutes or until the edges begin to char and you can easily pierce with a fork. Let both the garlic and carrots cool.
- Add the chickpeas, carrot, and garlic to a food processor and pulse 5-7 times until the carrots are broken up. Then add the nut or seed butter, lemon juice, spices and salt, and ¼ cup of water or aquafaba and process until your desired consistency is reached. Transfer to a bowl and garnish with seeds, sprouts, and/or extra red pepper flakes if you like it really spicy!