Roasted Carrot Hummus
Roasted Carrot Hummus is the best spring appetizer with its bright color and sweet, fresh flavors.
Ingredients
Roasted Carrots:
- 5 large carrots, peeled and cut into quarters
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Hummus:
- 15 ounces chickpeas, drained
- 3 tablespoons tahini paste
- 2 tablespoons lemon juice, fresh squeezed
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 cup olive oil, added in a slow stream
- 1 tablespoon sun dried tomatoes, packed in oil, diced
- TOPSEEDZ Sweet Heat Sunflower and Pumpkins Seeds, garnish
For Serving:
- TOPSEEDZ Bake-At-Home Seed Crackers, follow package instructions
- assorted fresh vegetables
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Peel the carrots and cut them in half lengthwise. Place them on a sheet pan with one tablespoon of olive oil, salt and black pepper.
- Bake the carrots on the center rack for 30 minutes, until softened and slightly browned around the edges. Remove the carrots from the oven and allow to cool.
- Drain the chickpeas and add them to a food processor along with the roasted carrots, tahini, lemon juice, minced garlic, cumin and salt.
- With food processor on low speed, slowly stream 1/4 cup olive oil through the top of the bowl until the mixture comes together. Puree until smooth, about 5-7 minutes.
- Scoop hummus into a serving dish and top with sun dried tomatoes, a drizzle of olive oil, and spicy sunflower and pumpkin seeds. Recipe makes 8 servings.
Equipment
- 1 sheet pan
- 1 food processor
- 1 sharp knife
Notes
Serve this protein-packed dip with cucumber slices, red bell pepper strips, sugar snap peas and home made seed crackers. It also makes a beautiful, bright addition to a Spring Charcuterie Board.
Nutrition
Calories: 229kcalCarbohydrates: 21gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 475mgPotassium: 364mgFiber: 6gSugar: 5gVitamin A: 7545IUVitamin C: 5mgCalcium: 55mgIron: 2mg