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Spicy Roasted Carrot Hummus Exps Rc22 269747 Dr 09 30 6bc Rms

Spicy Roasted Carrot Hummus

TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD: 2 cups.
This is a wonderful appetizer for Easter, Mother’s Day or any spring gathering. The roasted carrots give this hummus a bright, fresh flavor. Even those who don’t like hummus end up loving this version. —Anne Ormond, Dover, New Hampshire

Ingredients

  • 1 cup chopped carrots
  • 3 garlic cloves, peeled
  • 3 tablespoons olive oil, divided
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon water
  • 1 teaspoon hot pepper sauce, such as Tabasco
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup sunflower kernels
  • Assorted fresh vegetables and pita wedges

Directions

  • 1. Preheat oven to 400°. Place carrots and garlic in a rimmed baking sheet. Drizzle with 2 tablespoons oil; toss to coat. Roast until carrots are soft, 15-20 minutes. Cool on a wire rack.
  • 2. Transfer carrot mixture to a food processor. Add garbanzo beans, lemon juice, tahini, water, hot sauce, salt and spices. While processing, add remaining 1 tablespoon oil. Process until the desired consistency is reached. Transfer to a serving dish. If desired, drizzle with additional oil and hot sauce. Top with sunflower kernels. Serve warm or chilled with vegetables and pita wedges.

Nutrition Facts

1/4 cup: 155 calories, 11g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

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