Ingredients
- 3 tbsp. olive oil (divided)
- 1 cup carrots (diced)
- 3 garlic cloves
- One 15-oz. can chickpeas (drained and rinsed)
- Zest and juice of half a lemon
- 2 tbsp. tahini
- 1/4-1/2 cup water
- 1 tsp. hot sauce
- 3/4 tsp. salt (divided)
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground cumin
- 1/8 tsp. cayenne pepper (optional)
Instructions
- Preheat the oven to 400° F. Place the carrots and garlic on a
- baking sheet. Drizzle with 2 tbsp. of olive oil; toss to coat. Sprinkle
- with 1/2 tsp. salt. Roast until the carrots are soft, 20-25 minutes.
- Transfer the roasted carrots to a food processor. Add the chickpeas,
- lemon juice, tahini, 1/4 cup water, hot sauce, remaining salt and
- spices. While processing, add the remaining oil. Process until it
- reaches your desired consistency. Add the remaining water if
- needed, keeping in mind that hummus thickens when refrigerated.
Video
Notes
Serve warm or chilled with vegetables and pita wedges.
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