roasted carrot hummus roasted carrot hummusHummus is a godsend for many parents, especially for those whose kids have a vegetarian or vegan bent. It’s one of those foods that holds up well unrefrigerated (making it perfect for the lunch box), is high in protein, and is an ideal accompaniment to crackers and raw vegetables or even as a sandwich spread.
Simply roasting a few carrots, which offer a caramelly sweetness, and adding in a few other flavorful ingredients, such as peanut butter—yes, peanut butter—results in a yummy hummus with a unique depth of flavor.
3 large carrots, peeled and cut into 1-inch pieces
1 garlic clove
2 teaspoons olive oil
½ teaspoon kosher salt
One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons lemon juice
2 tablespoons peanut butter (or almond butter, sunflower butter, or tahini)
OPTIONAL ACCOMPANIMENTS
cauliflower, broccoli, cucumbers, pretzel sticks, or rice cakes
1. Preheat the oven to 400°F.
2. Place the carrots and whole garlic clove on a baking sheet. Drizzle with the olive oil, sprinkle with the salt, and toss to coat.
3. Roast for 45 minutes, or until the carrots are fork tender and starting to caramelize.
4. Place all the ingredients in a food processor and puree until smooth.
NOTE: You can thin this hummus by adding olive oil or hot water, 1 tablespoon at a time, until desired consistency is reached.
