Spicy Roasted Carrot Hummus

If I had to pick one food to have for the rest of my life, it would be ice cream.

Did you think it would be something healthy? πŸ™‚

But a close second would be roasted vegetables. No offense to the raw and natural, but roasting transforms them in magical ways. They’re more earthy, nutty, and usually a little sweet. Some of my favorites to roast are peppers, carrots, broccoli, Brussels sprouts, squash…I could go on. Do you have a favorite?

I wanted to take this flavor beyond a typical side dish and add it to hummus. Here is my spicy roasted carrot hummus. Ready to be enjoyed with raw veggies, pita bread, spread on a sandwich, or however your taste buds desire.

Ready…set…Get your big heavy food processor out – it’s gonna be worth it.

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Spicy Roasted Carrot Hummus

Ingredients:

  • 1.5 cups raw baby carrots (or 2 carrot sticks, chopped)
  • 1 tsp chipotle chili powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1/4 cup olive oil, divided
  • 1 can (15 oz) reduced sodium (drained and rinsed)
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp cumin
  • 1/2 tsp salt
  • fresh oregano, small handful – (or 1 tsp dried oregano)

Directions:

  1. Spread carrots evenly on a lined baking sheet and toss in 2 tsp olive oil. Sprinkle the chipotle chili powder, paprika, and cayenne pepper over the carrots and distribute evenly with your hands. Roast in a 400 degree F oven for 35 minutes.
  2. Add chick peas to food processor and pulse for a few seconds. Next, add the roasted carrots and do the same.
  3. With the food processor on, add 2-3 Tbsp of olive oil slowly through the pour spout. You can add more or less depending on the consistency you prefer.
  4. Add the apple cider vinegar slowly through the pour spout, again keeping consistency in mind.
  5. Remove the lid and add the remaining seasonings and herbs. Process until combined.

Cheers!

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