Roasted Rainbow Carrot Hummus
3 medium sized rainbow carrots
11/2 cups cooked chickpeas (skin removed for a smoother consistency)
1/2 cup tahini
4 tbsp extra virgin olive oil plus 1 tbsp for roasting the carrots, divided
2 cloves of garlic
3-4 tbsp lemon juice
1/2 tsp ground cumin
1 tsp ground cayenne
Salt, to taste
Wash the carrots and dice them into smaller pieces.
Heat a cast iron skillet to medium and add about a tbsp of extra virgin olive oil.
Add the carrots to the frying pan, sprinkle some salt, and fry till golden. About 15-20 minutes. Set aside.
In a food processor or blender, combine the chickpeas, tahini, garlic, lemon juice, cumin, cayenne, and salt.
Process until smooth and creamy. Add 2 tbsp olive oil and continue to blend. Add the roasted carrots and continue processing. You may add a tablespoon of ice cold water at a time to blend easily and to achieve the right consistency. Check for seasoning.
Add the remaining olive oil. Serve with chips or toasted flatbread.