Sweet and savory veggie dip (Print Version)
# Ingredients:
→ For the Roasted Carrots
01 -
1 lb fresh carrots
02 -
1 tablespoon olive oil
03 -
½ teaspoon salt
04 -
½ teaspoon ground pepper
→ For the Hummus
05 -
15 ounce canned garbanzo/chickpeas, drained and rinsed
06 -
2 garlic cloves, skin peeled
07 -
3 tablespoons tahini
08 -
3 tablespoons fresh lemon juice
09 -
3 tablespoons water or aquafaba (liquid from canned chickpeas)
10 -
3 tablespoons olive oil
11 -
1 teaspoon ground cumin
12 -
½ teaspoon paprika
13 -
½ teaspoon salt
→ For Serving
14 -
Fresh chopped cilantro to garnish
15 -
Veggies to serve
16 -
Pita chips to serve
# Instructions:
01 -
Preheat your oven to 400°F (200°C).
02 -
Wash and peel the carrots, then place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with ½ teaspoon of salt and the ground pepper.
03 -
Gently massage the oil and seasonings into the carrots to ensure even coating. Roast in the preheated oven for 25-30 minutes until the carrots are very tender and slightly caramelized around the edges.
04 -
Once roasted, transfer the carrots to a cutting board and roughly chop them. Add the chopped carrots to a food processor.
05 -
To the food processor with the carrots, add the drained chickpeas, peeled garlic cloves, tahini, fresh lemon juice, water (or aquafaba), ground cumin, paprika, and the remaining ½ teaspoon of salt.
06 -
Blend on high speed for about a minute to combine all ingredients. While the food processor is running, slowly drizzle in the remaining 3 tablespoons of olive oil through the feed tube.
07 -
Continue blending until the hummus is smooth and creamy. If it seems too thick, add another tablespoon of water or aquafaba and blend again until you reach your desired consistency.
08 -
Transfer the hummus to a serving bowl. Swirl the top with the back of a spoon to create a decorative pattern, drizzle with a little extra olive oil if desired, and garnish with chopped fresh cilantro. Serve with fresh vegetables and pita chips.
# Notes:
01 -
Using aquafaba (the liquid from canned chickpeas) instead of water adds extra creaminess to the hummus.
02 -
For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
03 -
This hummus will keep in an airtight container in the refrigerator for up to 5 days.