Moroccan-Spiced Roasted Carrot Hummus - cooking recipe

Ingredients
    1 lb carrot, chopped into 1-inch chunks
    3 whole garlic cloves, peels left on
    4 tablespoons extra virgin olive oil, divided
    1 1/2 cups cooked chickpeas, rinsed and drained if from a can
    1/4 cup tahini
    2 tablespoons fresh lemon juice
    1/4 cup water, more to thin if necessary
    1/2 teaspoon ground cumin
    1/2 teaspoon ground ginger
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground coriander
    1/4 teaspoon ground cayenne pepper
    1/4 teaspoon ground allspice
    1/8 teaspoon ground cloves
    1/4 cup fresh cilantro, minced, to serve
Preparation
    Preheat the oven to 425\u00b0F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes.
    In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

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