Roasted Carrot Hummus

Servings

Serving size

1/4 hummus with veggies

COOKING TIME

45 minutes

Ingredients

2 large Carrots, raw (peeled and cut into 1 inch thick chunks)

1 tsp. Olive oil

1/8 tsp. Salt

1 15 ounce can Canned no salt added chickpeas (drained and rinsed)

2 Tbsp. Tahini (optional)

2 tsp. Lemon zest (minced, zest of about 1 lemon)

1 lemon yields Lemon juice

2 Tbsp. Olive oil

2 Tbsp Water

1/2 tsp. Salt

1/2 tsp.. Ground cumin

2 cucumber Cucumber (cut into sticks)

2 bunch Broccoli, raw (cut into flowerets)

8 ounces Green beans (destemmed)

Instructions

Preheat oven to 425°F.

Toss the carrots in 1 tsp. oil and 1/8 teaspooon of salt. Arrange carrots on a baking tray, and roast until fork tender and they start to brown, approximately 20 minutes. Remove the carrots from the oven and allow to cool.

In a food processor, add all of the ingredients for the hummus and blend until completely smooth, about 2 minutes. If needed, halfway through bending, scrap down the sides of the mixture in the food processor to help combine all ingredients. If hummus is too thick, add water 1 tablespoon at a time until desired consistency is reached.

Serve with cucumbers, broccoli, and sugar snap peas for dipping.