Roasted Carrot Hummus
- 3 large carrots, peeled and cut into 1-inch pieces
- ¼ cup plus 1 teaspoon olive oil, divided
- 1 (15½ ounce) can garbanzo beans, drained and rinsed
- 2 tablespoons fresh lemon juice
- 1 garlic clove, peeled
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- 1 tablespoon pepitos (pumpkin seeds)
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil that has been sprayed with cooking spray. Place the carrots in the center in a single layer and drizzle with 1 teaspoon of the oil. Fold the foil into a packet and seal to create a pouch. Roast for 30 minutes and set aside to cool for 15 minutes, carefully opening the foil packet.
- Place the carrots, remaining oil, garbanzo beans, lemon juice, garlic, salt and pepper in the bowl of a food processor. Puree until smooth and transfer to a serving bowl. Serve immediately topped with the pepitos or cover and refrigerate until ready to serve.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/carrots-take-the-cake/
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