ROASTED VEGETABLE HUMMUS

By jarren

Ingredients

• 2 large carrots, chopped
• 4 shallots, quartered
• 4 cloves garlic (unpeeled)
• 1/4 cup extra-virgin olive oil
• 1 cup drained, rinsed canned chickpeas
• 1/4 cup tahini paste
• 2 tbsp lemon juice
• 1/4 tsp salt
• 3 tbsp water

Details

Servings 2

Preparation

Step 1

On rimmed baking sheet, toss together carrots, shallots, garlic and 1 tbsp of the oil. Bake in 400F oven, stirring twice, for 35 to 40 minutes or until tender. Let cool. Squeeze garlic from skins.

In a food processor, finely chop roasted vegetables. Add chickpeas, remaining oil, tahini paste, lemon juice and salt; pulse until smooth. Add water, 1 tbsp at a time, until spreadable.