Carrot Hummus
Roasting the carrots deepens their flavor, as the sugars caramelize, and they become sweeter. This dip is great with chips, crackers and especially with fresh vegetable crudités.
Makes
Serving size
Ingredients
1 tablespoon coconut oil
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon sea salt (included in the nutrient analysis)
¼ teaspoon turmeric
½ teaspoon black pepper, freshly ground
1 pound carrots, peeled and halved crosswise
3 cloves garlic
½ cup tahini
3 tablespoons lime juice, freshly squeezed
¼ cup olive oil
3 ice cubes
1 teaspoon smoked paprika
1 teaspoon parsley, chopped
Special Equipment:
A blender
Instructions
- Preheat oven to 400°F.
- Heat a medium skillet on medium high heat. Add the coconut oil to melt.
- Add the cumin, coriander, salt, turmeric and black pepper and heat so their flavors are infused into the oil.
- Spread carrots and garlic cloves onto a baking sheet lined with parchment. Drizzle the spiced oil over the vegetables.
- Bake in the oven for approximately 20 minutes or until carrots are tender.
- Remove from the oven. Cool for 10 minutes.
- Combine cooked carrots, roasted garlic, tahini, lime juice, olive oil and ice cubes in a food processor. Blend until smooth.
- Serve with a pinch of smoked paprika and chopped parsley.
Cooking Tip
You can roast the carrots in advance and blend just before serving.
Recipe contributed by FamilyCook Productions
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