50 min
4
servings
Ingredients
2
cup
carrots
(peeled, sliced thin)
1/4
cup
fennel bulb
(sliced thin)
2 - 4
clove
garlic
(peeled, smashed)
3
Tbsp
olive oil
(divided)
1
tsp
salt
15
oz
chickpeas
(can, drained & rinsed)
1/4
cup
tahini
2
Tbsp
lemon juice
1
tsp
cumin
1/4
cup
water
(or as needed)
1/2
tsp
paprika
(smoked or sweet)
4
Tbsp
fennel fronds
(chopped)
Prep Time:
10 min
Cooking Time:
40 min
Total Time:
50 min
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.
