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Roasted Carrot, Red Pepper & Garlic Hummus

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Equipment Notes

Ingredients
  

  • 1 pound carrots (I used bagged baby carrots as a time-saver)
  • 1 whole red bell pepper, cut into chunks
  • 2 whole, peeled garlic cloves
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon dried cumin
  • 1/2 teaspoon salt (I like coarse Kosher salt)
  • 1/4 teaspoon fresh ground black pepper
  • 3/4 cup rinsed, drained canned chickpeas
  • 2 Tablespoons tahini (sesame paste)
  • 1 small-medium juiced fresh lemon
  • 2 Tablespoons rough chopped fresh cilantro
  • salt and pepper to taste

Equipment

  • 1 Food Processor

Notes

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
  2. Add carrots, red bell pepper, and garlic cloves to the baking sheet.  Add EVOO to veggies, and mix with your hands.  Top with cumin, salt, and pepper.
  3. Bake in preheated oven for 25 minutes, stirring halfway through.
  4. While vegetables roast, mix tahini and lemon juice in a small bowl with a whisk. Chop your cilantro
  5. Allow vegetables to cool for about 10 minutes.
  6. To the food processor with blade attachment, add cooled vegetables, rinsed chickpeas, and tahini lemon juice mixture. Pulse a few times, then blend until mostly smooth.  You may need to add a drizzle of EVOO to help smooth it out.
  7. Add cilantro and pulse until incorporated.
  8. Add salt and pepper to taste, if needed.