Roasted Carrot Hummus

Kathryn Brown


Great for lunch or appetizer.


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Food Processor


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1 c
baby carrots
3 clove
garlic, halved
1 Tbsp
olive oil
salt & pepper, to taste
1 can(s)
chickpeas, drained, reserving liquid
1/4 c
tahini paste
1/3 c
orange juice

How to Make Roasted Carrot Hummus


  • 1Heat 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.
  • 2In 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.
  • 3Enjoy in a wrap, with pita chips or veggies.

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About Roasted Carrot Hummus

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegan, Dairy Free
Hashtag: #Vegan

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