Roasted Garlic and Carrot Hummus

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Line baking sheet with foil or parchment.

3. 3

   In a bowl, coat carrots in 1 tablespoon olive oil and spread in one layer on baking sheet.

4. 4

   Cut tops off of each clove of garlic (mine were still attached to the stem itself) and coat with a small amount of olive oil (a Misto sprayer works great for this).

5. 5

   Wrap cloves in foil and set on baking sheet with carrots.

6. 6

   Roast for 20-25 minutes until carrots are fork tender.

7. 7

   Carefully unwrap garlic cloves and allow to cool along with carrots until easy to handle.

8. 8

   In your food processor, combine garbanzo beans, roasted carrots, garlic (squeezed out of the peel), remaining 4 tablespoons olive oil, sea salt, and paprika until desired consistency is reached.

9. 9

   Add extra olive oil as necessary to thin out.

10. 10

    Yields 1 cup of hummus.

11. 11

    Recipe adapted from The Year in Food.

* Per serving · 4 servings · Values may vary.

No additional tips available.