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chickpeas, drained, reserving liquid
Heat oven to 400 degrees. Toss the carrots and garlic with olive oil, salt and pepper. Roast for 20 minutes or until lightly browned and tender. Let cool.
In a food processor, add carrots, chickpeas and 1/4 cup of the reserved liquid, tahini paste, and orange juice. Process until smooth or desired consistency. Add additional liquid, if needed.
Enjoy in a wrap, with pita chips or veggies.