Roasted Carrot-Cumin Hummus
4 medium carrots, peel and cut into 4” chunks (if organic, just wash and leave peel on)
1 head of garlic, cloves separated and peeled
1 tbsp ground cumin
2 tbsp olive oil
salt to taste
1 16oz can of chickpeas
3 tbsp tahini
Juice from 1 lemon
pepper to taste
extra oil to garnish
cayenne pepper, garnish (optional)
Preheat oven to 400.
Toss the carrots, garlic, cumin and a good pinch of salt with the oil. Wrap in a packet of aluminum foil and roast until everything is soft, about 30-40 minutes.
Pour the contents of the foil packet into the food processor along with the chickpeas, tahini, lemon and a few grinds of pepper. Process until smooth.
Spoon contents into a serving bowl and top with a drizzle of oil and a few sprinkles of cayenne pepper.
Serve with raw veggies, pita chips or whatever dip-ables strike your fancy.