Hummus with Cumin Roasted Carrots Recipe

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective for roasting.

Leave some greens on the carrots for presentation and save some for later.

Preheat the oven to 450°F (232°C).

Place the carrots on a baking tray.

Add 1 tablespoon of olive oil, 1/8 teaspoon of cumin, 1/4 teaspoon of salt, and black pepper to the carrots.

Toss the carrots until they are all coated with the mixture.

Roast the carrots in the oven for 20 minutes.

While the carrots are roasting, make a garlic salt paste using 1 small clove of garlic and 1/2 teaspoon of salt.

Add the garlic paste to a food processor along with 1 can of drained and rinsed chickpeas, 2 tablespoons of tahini, 1 tablespoon of extra virgin olive oil, and 1 tablespoon of lemon juice.

Blend the mixture, adding 2 tablespoons of water to start, and blend until creamy, adjusting with more water if needed.

Once the carrots are roasted, remove them from the oven and finish with a sprinkle of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens