Hummus is a true comfort food in our house. We love to make wraps with it or use it as a healthy and filling vegetable dip. This version is sweeter than traditional hummus because of the roasted carrots, but it’s fabulous, especially for youngsters who tend to have a sweeter tooth. It’s also a great way to tuck the goodness of a vegetable into a dish where you’d least expect one to be lurking!
Roasted Carrot Hummus
[Makes ~4 cups]
3 cups cooked garbanzo beans
3 cups carrots, roasted [Cut into large chunks and toss with olive oil. Roast at 400°F for 45 minutes.]
½ cup roasted tahini
¼ cup olive oil
juice of two large lemons, zest of one
1 ½ T cumin
½ tsp coriander
½ tsp sweet paprika
4 cloves garlic
salt and pepper to taste
Add all ingredients to a food processor and pulse until smooth. [You can adjust the thickness of the hummus by adding in water to thin it out if desired.]
Serve garnished with sesame seeds and a dusting of paprika.