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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
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.