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)
  1. 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.
  2. 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