Ingredients
Scale
- 1 pound carrots, peeled and chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2-4 tablespoons water, or more as needed for desired consistency
- Optional: Pinch of cumin, paprika, or cayenne pepper for added flavor
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the peeled and chopped carrots with olive oil, salt, and pepper on a baking sheet.
- Spread the carrots in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
- Allow the roasted carrots to cool slightly.
- In a food processor, blend the roasted carrots, chickpeas, tahini, garlic, and lemon juice until smooth.
- Add water one tablespoon at a time until the desired consistency is reached.
- Adjust seasonings as desired, and transfer to a serving bowl.
- Drizzle with olive oil and garnish with fresh herbs if desired. Serve with pita, vegetables, or crackers.
Notes
- For a smokier flavor, add a pinch of smoked paprika.
- Add a tablespoon of maple syrup for extra sweetness.
- Spice it up with cayenne pepper or a small chili.
- Roast a head of garlic for deeper flavor.
- Substitute tahini with sesame oil if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg