Roasted Carrot Hummus with Caramelized Carrots
Vegan, gluten free // As a side, serves 6-8
For carrot lovers only! Guess what goes with carrots?
More carrots!
what you need:
for the roasted carrot hummus:
3 large carrots
1 tbsp grapeseed oil
salt and pepper, to season carrots before roasting
1 ½ cups chickpeas, cooked until very tender. optional: remove chickpea skins after cooking for a smoother, creamier hummus.
2 cloves garlic
⅓ cup tahini or any sesame paste. I like to use Chinese sesame paste, which is made from toasted sesame seeds.
¾ tsp ground cumin
½ tsp smoked paprika
¼ tsp black pepper
¼ cup lemon juice
¾ tsp sea salt
4 tbsp extra virgin olive oil, more as needed
for the caramelized carrots:
1 lb whole young carrots with the tops. chop off the tops and save for garnish.
¼ cup maple syrup
⅛ cup brown sugar
2 tbsp vegan butter in small knobs
salt and pepper to taste
how to make it:
for the roasted carrot hummus:
chop carrots into even 2 inch chunks. toss in oil, salt, and pepper.
spread carrots evenly on a lined baking tray. bake carrots at 400 F until fork tender, about 30 min.
add warm carrots, warm chickpeas, garlic, tahini, spices into food processor. pulse to blend.
add lemon juice and sea salt into food processor. with machine running, add olive oil until creamy and smooth.
for the caramelized carrots:
toss all the ingredients together on a lined baking sheet. spread carrots evenly.
bake at 400 F until fork tender and the sugar is very dark and caramelized, nearly burnt, 25-35 min.
