After all the sweets I’ve been sharing, I figured it was time for a healthy recipe. A palate cleanser, if you will.
When I got a five-pound bag of carrots from my produce delivery this Sunday, I knew I had to get started on using them up before they went bad. As much as I love my veggies, I tend to have issues using them up as fast as I’d like to. It’s recipes like these that ensure I never get bored using up a five-pound bag of carrots.
This hummus is a great way to trick your kids or the non-veggie lover in your life into eating the good stuff. Just look at that orange color! I know I’m intrigued by that alone. Blitz some chickpeas (aka garbanzo beans), roasted carrots, and garlic in your blender and you’ve got a smooth and flavorful dip ready in no time at all.
- 1 cup roughly chopped carrots
- 6 cloves garlic
- 5 tbsp extra virgin olive oil, divided
- 3/4 cup cooked garbanzo beans
- 1/2 tsp sea salt
- 1/4 tsp paprika
- Preheat oven to 400 degrees F.
- Line baking sheet with foil or parchment. In a bowl, coat carrots in 1 tbsp olive oil and spread in one layer on baking sheet. Cut tops off of each clove of garlic (mine were still attached to the stem itself) and coat with a small amount of olive oil (a Misto works great for this). Wrap cloves in foil and set on baking sheet with carrots.
- Roast for 20-25 minutes until carrots are fork tender. Carefully unwrap garlic cloves and allow to cool along with carrots until easy to handle.
- In your food processor, combine garbanzo beans, roasted carrots, garlic (squeezed out of the peel), 4 tbsp olive oil, sea salt, and paprika until desired consistency is reached. Add extra olive oil as necessary to thin out.
- Yields 1 cup of hummus.
Prep time includes roasting time for carrots and garlic.
Recipe adapted from The Year in Food.
Yep, definitely need a manicure.
© Studio Cuisine Blog 2012
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