Roasted Carrot and Garlic Hummus

There was a hummus brand that made a roasted carrot hummus, however, I have not been able to find it. What’s a girl to do but make my own. This was delicious and could possibly be my favorite hummus yet! I served this with sliced veggies and Naan bread. I shared this dish with a friend and she really enjoyed it as well. So much so, she requested the recipe.

INGREDIENTS

• 1 can organic chickpeas
• 1 cup peeled, diced carrots
• 3 cloves of garlic
• 3-4 Tablespoons olive oil into the processor plus more for drizzling over veggies and garnish
• 2 Tablespoons tahini paste (sesame seed paste)
• 1 Tablespoon water
• 2 Tablespoons lemon juice
• 1 teaspoon hot sauce plus more to drizzle on the top (I used Cholula hot sauce)
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/4 teaspoon sea salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup roasted sunflower seeds (I found them already roasted and shelled in the grocery store)
  
• veggies and Naan bread for serving

DIRECTIONS

Preheat oven to 400 degrees. Spread the carrot slices and garlic cloves over a sheet pan that has been sprayed with non-stick spray. Drizzle olive oil over the vegetables and stir to coat them. Roast for 15-20 minutes. Allow to cool and remove skins from the garlic.

NOTE– This can also be done in an air fryer, air frying at 400 for 5-minute increments until the vegetables are soft.

Place all ingredients in a large food processor and process for a few minutes until you have the desired consistency. Scrape the processor sides down once or twice through this process. Remove to a serving dish, drizzle with olive oil, and more hot sauce if desired. Top with sunflower seeds.

Enjoy!