Roasted Carrot Hummus
with Fresh Fennel
Recipe By:
Prep + Cook Time:
50 mins
Serving Size:
4 servings
As featured in the:
Jul. 31, 2019 Coupon Book
Recipe Category
Ingredients
2 cup carrots (peeled, sliced thin)
¼ cup fennel bulb (sliced thin)
2 to 4 clove garlic (peeled, smashed)
3 tbsp. olive oil (divided)
1 tsp. salt
15 oz. chickpeas (can, drained & rinsed)
¼ cup tahini
2 tbsp. lemon juice
1 tsp. cumin
¼ cup water (or as needed)
½ tsp. paprika (smoked or sweet)
4 tbsp. fennel fronds (chopped)
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment.
In a mixing bowl, combine the carrots, fennel, garlic, 2 tbsp. olive oil and salt, to taste. Spread evenly on the baking sheet and roast for 30 minutes or until the carrots are tender when pierced.
Place the roasted carrots into a food processor and process for a few minutes until it starts to puree. Add in the chickpeas, tahini, lemon juice, cumin and water; continue to process, scraping down occasionally, until you have a smooth mixture. Adjust seasoning to taste.
Transfer mixture to a serving bowl and top with a drizzle of olive oil, paprika and fennel fronds. Enjoy with fresh veggie dippers, crackers, chips or pita bread wedges and a refreshing ginger kombucha tea.
Recipe By:
Prep + Cook Time:
50 mins
Serving Size:
4 servings
As featured in…
Jul. 31, 2019 Coupon Book
