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? 🙂
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.
Spicy Roasted Carrot Hummus
- 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)
- 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.
- Add chick peas to food processor and pulse for a few seconds. Next, add the roasted carrots and do the same.
- 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.
- Add the apple cider vinegar slowly through the pour spout, again keeping consistency in mind.
- Remove the lid and add the remaining seasonings and herbs. Process until combined.