I finally have time to post a new recipe I made last week. I still had some carrots left, so I used another blogger’s recipe http://milesforthought.wordpress.com/2013/11/28/roasted-carrot-and-garlic-hummus/
as an inspiration to create the following hummus.
As we did not have tahini paste on hand, so I made the hummus without it.
1 1/2 cups raw baby carrots
3 cloves garlic
1 can organic chick peas, drained
2 1/2-3 tablespoons olive oil (plus approximately one extra)
2 cubes lemon juice (approximately 1/2 cup freshly pressed lemon juice)
1/2 teaspoon cumin
1/2 teaspoon coriander
3/4 teaspoon pepper
3/4 teaspoon salt
1. Preheat oven to 375 F. Lay the carrots and garlic cloves on a baking sheet and sprinkle with approximately 1 tablespoon olive oil. Use your hands to toss the carrots and garlic to evenly coat with the oil. Bake for 30 minutes.
2. Add the carrots and garlic to a food processor. Add the remaining ingredients and blend until all ingredients are well-mixed.
3. Enjoy with carrots, pita bread, or crackers. Make sure to share the dip, because it’s delicious.